PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs

In the present study, we evaluated the physicochemical and microbial properties, microbial diversity, and volatile organic compounds (VOCs) of Jinhua ham prepared using Taihu black pigs during a ripening period of 210 days. During the eight timepoints, the protein oxidation, proteolysis indexes, and TBARS values of Jinhua ham had different change trends. The growth of total bacteria and total Staphylococcus showed a decline, while the growth trend of total fungi was parabolic. Staphylococcus equorum was the dominant bacterial species, and the relative abundance were 19.3% (day 180)-76.7% (day 120). Debaryomyces hansenii and Eurotium sp. were the dominant fungus species, with opposite change trends. GC–IMS analysis detected 84 volatile compounds, with alcohols and aldehydes being the dominant volatile compounds in the late ripening period. The correlation analysis between microbial diversity and VOCs showed that Staphylococcus equorum was significantly negatively correlated with eight VOCs, while Debaryomyces hansenii and Eurotium sp. were significantly correlated with 31 and 29 VOCs respectively. Our findings reveal the quality, microbial diversity at species level, volatile compound characteristics, and relationship between microbial communities and flavor formation of Jinhua ham prepared using Taihu black pigs. •Quality of Jinhua ham prepared using Taihu black pigs were evaluated by microbiomic and flavor.•PacBio SMRT sequencing technology which could identify the microbial species level was used.•Staphylococcus equorum, Debaryomyces hansenii and Eurotium sp. were the dominant species.•Eighty-four volatile organic compounds were identified during the ripening of Jinhua ham.•Significant correlations were observed between volatile compounds and microbial diversity.