LC-MS-based metabolomics approach to investigate the taste compounds formation of Jinhua ham prepared using Taihu pigs

In the present study, we evaluated the physicochemical properties, free amino acids concentration, metabolomics, and the relationship between main metabolites and volatile compounds of Jinhua ham prepared using Taihu black pigs during a ripening period of 210 days to elucidate the distinguishing features and formation process of the quality of this ham. During the eight timepoints, the color parameters redness and yellowness exhibited significant changes. Water activity gradually decreased. The tastes of saltiness, sourness and umami were main taste characteristics of Jinhua ham. Carnosine and glutamic acid were the main umami taste compounds and their contents reached to 1785 ± 92.2 and 699 ± 65.1 mg/100 g respectively. Metabolomics-based analysis showed that the dominant biochemical reaction was the metabolism of carboxylic acids and their derivatives. Total 153 significantly differential metabolites were identified. The main metabolic pathways were different in the three different periods respectively. Lipid metabolism was the predominant pathway in low–temperature stage, while amino acid formation and protein metabolism were the predominant pathways in the moderate–temperature and high–temperature stage. The dominant flavor compounds were closely related to the key differential metabolites. Our study findings revealed the quality, significantly differential metabolites, and formation process of Jinhua ham prepared using Taihu black pigs.