In order to distinguish the taste styles of dry-cured hams (Jinhua, Xuanwei, Country, Parma and Bama), we established a ¹H nuclear magnetic resonance spectroscopy method to identify metabolites. Totally, 33 charged metabolites, including amino acids, organic acids, nucleic acids and their derivatives, sugars, alkaloids and others were identified. The abundant glutamate, lysine, alanine, leucine and lactate could be the major contributors of taste. Total variables were explained by PC1 (67.7%) and PC2 (16.0%) which showed that Parma and Xuanwei styles were close to each other (similar amino acids, peptide, organic acids and alkaloids contents). Bama style showed the highest PC1 and amino acids, organic acids and alkaloids contents. Country style was located on the left-most area of PC1 (the lowest amino acids, organic acids and peptide, but the highest sugars contents). Sensory evaluation revealed that Bama ham had the highest overall taste score, followed by Jinhua, Parma, Xuanwei and American Country ham. We concluded that the proportions and combinations of taste components explained the specific taste instead of any single component. These findings provided a better understanding of different metabolomics among hams.

为了区分干腌火腿（金华，宣威，乡村，帕尔马和巴马）的口味风格，我们建立了^1级H核磁共振波谱法鉴定代谢物。总共鉴定出33种带电荷的代谢物，包括氨基酸，有机酸，核酸及其衍生物，糖，生物碱等。丰富的谷氨酸，赖氨酸，丙氨酸，亮氨酸和乳酸可能是味道的主要贡献者。总变量由PC1（67.7％）和PC2（16.0％）解释，表明Parma和宣威样式彼此接近（相似的氨基酸，肽，有机酸和生物碱含量）。巴马样式显示出最高的PC1和氨基酸，有机酸和生物碱含量。乡村风格位于PC1的最左侧区域（氨基酸，有机酸和肽含量最低，但糖含量最高）。感官评估显示，巴马火腿的总体味道得分最高，其次是金华，帕尔马，宣威和美国乡村火腿。我们得出的结论是，口味成分的比例和组合解释了特定口味，而不是任何单一成分。这些发现为火腿之间的不同代谢组学提供了更好的理解。