Zhenba bacon is a traditional cured bacon product with a rich history that originated from Zhenba County, Shaanxi Province. This study aimed to investigate the patterns of volatile compound formation and changes in metabolites during the smoking process in Zhenba bacon. Firstly, the sensory properties and physicochemical properties of Zhenba bacon were analyzed. Gas chromatography-ion mobility spectrometry (GC-IMS) and nontargeted metabolomics technology were used to analyze Zhenba bacon from different smoking stages. The results show a gradual increase in the sensory acceptance and volatile flavor compounds such as aldehydes, ketones, and esters with the prolongation of smoking of Zhenba bacon. LC–MS analysis identified 191 co-expressed differentially metabolites, with amino acid and lipid metabolism being the main metabolic pathways according to KEGG enrichment analysis. Temporal expression analysis of bacon metabolites at each stage revealed a decrease in harmful steroid hormones such as cortisone and an increase in amino acids and lipid metabolites, such as arginine, lysine, acid, and cholesterol, that contribute to the flavor of bacon. In summary, duration of smoking increased, the amount of flavor substances in Zhenba bacon gradually increased, and the safety and quality of bacon reached the optimal level after 32 days of smoking. This study provides valuable insights into the dynamic changes in volatile flavor compounds in Zhenba bacon and establishes a theoretical foundation for quality control during its production.

中文翻译：

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GC-IMS结合代谢组学鉴定镇巴腊肉熏制过程中挥发性化合物和代谢物的动态变化

镇巴腊肉是一种历史悠久的传统腊肉产品，起源于陕西省镇巴县。本研究旨在探讨镇巴腊肉熏制过程中挥发性化合物的形成规律及代谢物的变化。首先对镇巴腊肉的感官特性和理化特性进行了分析。采用气相色谱-离子迁移谱（GC-IMS）和非靶向代谢组学技术对不同吸烟阶段的镇巴腊肉进行分析。结果表明，随着吸食时间的延长，镇巴腊肉的感官接受度和醛、酮、酯等挥发性风味物质逐渐增加。 LC-MS分析鉴定出191个共表达的差异代谢物，根据KEGG富集分析，氨基酸和脂质代谢是主要代谢途径。每个阶段培根代谢物的时间表达分析显示，有害类固醇激素（如可的松）减少，而氨基酸和脂质代谢物（如精氨酸、赖氨酸、酸和胆固醇）增加，这些都有助于提高培根的风味。综上所述，熏制时间增加，镇巴腊肉中风味物质含量逐渐增加，熏制32 d后熏肉的安全性和品质达到最佳水平。该研究为镇巴腊肉挥发性风味物质的动态变化提供了有价值的见解，并为镇巴腊肉生产过程中的质量控制奠定了理论基础。