Exploring ultrasound combined with <i>Litsea pungens Hemsl</i> essential oil compound coating for modulating flavor and metabolites in Nuodeng ham: A multidimensional analysis by UHPLC-QE-MS and GC-IMS.

From the spatial distribution characteristics of the sample points, the samples of Nuodeng hams treated with different power ultrasound combined with the compound coating of essential oils of LO showed an obvious trend of separation between groups, reflecting that there were significant differences in the volatile flavor components among the hams of each group under different treatment conditions.

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The contents of all the above substances in the LO group were markedly higher than those in the CG group, and their contents showed a trend of first decreasing and then increasing with increasing ultrasonic power.

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With the increase of ultrasonic power, the content of these substances in the L-US and M-US treatment groups showed a downward trend, while the content in the H-US group showed an increasing trend.

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