{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,8]],"date-time":"2026-07-08T02:25:07Z","timestamp":1783477507894,"version":"3.55.0"},"reference-count":32,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,1,26]],"date-time":"2021-01-26T00:00:00Z","timestamp":1611619200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100012551","name":"Applied Basic Research Program of Sichuan Province","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100012551","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Mianning ham, a traditional Chinese dry-cured ham, is protected by national geographical indications. To understand the surface and internal flavor composition and microbial community structure of Mianning ham, solid phase microextraction-gas chromatography (SPME-GC-MS) technology and Illumina high-throughput sequencing were utilized. The results showed that a total of 60 flavor substances were identified in the hams. Forty-nine kinds of flavorings were identified on the surface, including 14 aldehydes, 6 ketones, 10 alcohols, 5 esters, 7 hydrocarbons, 5 acids, and 2 other compounds. Thirty-six kinds of internal flavorings were identified, including 13 aldehydes, 4 ketones, 6 alcohols, 3 esters, 5 hydrocarbons, 4 acids and 1 other type. Decanal (34.91 \u03bcg\/g) was the most prevalent compound on the surface, followed by n-hexanol (24.99 \u03bcg\/g), n-hexanal (20.20 \u03bcg\/g), and n-octyl (16.14 \u03bcg\/g). n-Hexanal (20.74 \u03bcg\/g) was the most common compound internally, followed by non-aldehyde (5.70 \u03bcg\/g), 1-octene-3-alcohol (3.54 \u03bcg\/g), and inverse-2-octenal (2.77 \u03bcg\/g). <jats:italic>Penicillium lanosum, Penicillium nalgiovense, Debaryomyces hansenii, Staphylococcus equorum<\/jats:italic>, and <jats:italic>Erwinia tasmaniensis<\/jats:italic> were isolated from the surfaces of the hams by the traditional culture method. By Illumina high-throughput sequencing, three fungal phyla were identified. Ascomycota was the dominant phylum followed by Basidiomycota. At the genus level, 11 fungi were identified, of which <jats:italic>Aspergillus<\/jats:italic> was the dominant fungus, followed by <jats:italic>Penicillium<\/jats:italic> and <jats:italic>Wallemia<\/jats:italic>. These findings provide fundamental knowledge regarding the microorganisms and flavor compounds in Mianning ham, which will help industrial processors develop effective strategies for standardizing quality parameters.<\/jats:p>","DOI":"10.3389\/fmicb.2020.623775","type":"journal-article","created":{"date-parts":[[2021,1,26]],"date-time":"2021-01-26T05:09:15Z","timestamp":1611637755000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":26,"title":["Flavor Composition and Microbial Community Structure of Mianning Ham"],"prefix":"10.3389","volume":"11","author":[{"given":"Lin","family":"Chen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengli","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lili","family":"Ji","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiamin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiping","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting","family":"Bai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Hou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2021,1,26]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"38","DOI":"10.3969\/j.issn.1000-9973.2018.11.007","article-title":"Effects of complex microbial strains on volatile flavor components of Air-dried rabbits.","volume":"43","author":"Bai","year":"2018","journal-title":"Chin. 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