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Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from

Nannan Zhou1,2, Yaying Zhao1,2, Daqian Wan1,2

  • 1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Food Chemistry: X
|May 4, 2026
PubMed
Summary

Sensory defects in Nuodeng ham are linked to molecular changes. This study identified key flavor compounds and metabolites differentiating defective (DH) from normal (NH) ham, offering insights for quality improvement.

Keywords:
GC-IMSGC-TOF-MSMetabolomicsNuodeng hamSensory defectVolatile flavor substances

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