An integrated approach based on UHPLC-HRMS, 1H-NMR and sensory analysis reveals the exclusive lipid fingerprint of long-ripened protected designation of origin Coppa Piacentina

In this study, an integrated approach combining UHPLC-HRMS, 1H NMR spectroscopy, and sensory analysis unveiled the unique lipid fingerprint of long-ripened Protected Designation of Origin (PDO) Coppa Piacentina. Lipidomic profiling revealed significant alterations in lipid classes, including triacylglycerols, sphingolipids, and their oxidation products, which likely contribute to the distinctive flavor, texture, and nutritional properties of this traditional Italian product. UHPLC-HRMS analysis identified various lipid species, highlighting dynamic changes occurring throughout the 240-day ripening process. Concurrently, 1H NMR provided detailed structural insights into the primary lipid classes, with triglycerides emerging as the most abundant. Sensory analysis linked these lipidomic changes to the organoleptic properties perceived by consumers, establishing a clear relationship between lipid composition and sensory quality. These findings deepen our understanding of the biochemical transformations during ripening, underscoring the value of lipid profiling-based approaches in preserving authenticity and enhancing the quality of PDO meat products. •A lipidomics-approach outlined the chemical markers of Coppa Piacentina.•The dynamic changes of lipids drive the sensory characteristics of the product.•Sphingolipids were the most abundant discriminant compounds over ripening.•Different lipid oxidation products explained the exclusive sensory behavior.•A data fusion approach showed its potential in food quality and authenticity.