Integrating GC–MS, high-throughput sequencing, and machine learning to elucidate flavor development and microbial succession in Italian-style dry-cured ham
Key Points
Flavor development is linked to identified microbial succession during the curing process, highlighting its significance.
Key evidence shows that integrating GC–MS and machine learning provides deeper insights into flavor variations.
This approach combines high-throughput sequencing with established biochemical analysis techniques for a comprehensive understanding.
Such methods may enable better quality control in meat production, enhancing flavor profiles and safety.
Integrating GC–MS, high-throughput sequencing, and machine learning to elucidate flavor development and microbial succession in Italian-style dry-cured ham | Synapse