Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times.

Molecules · 2023 · PMC10004812 · PMID 36903465

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extremely significantno p-value reported

The extremely significant and negative Log 2 FC values measured for glutathione demonstrate a marked redox impairment of Coppa Piacentina PDO samples during ripening, likely counteracting the lipid peroxidation and protein oxidation and being involved in the exclusive aroma development of the product [ 4 , 5 , 31 ]. 2.4.

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