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.