Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham

) varied by both factors. GC-TOF-MS and GC-IMS detected 76 non-volatile metabolites (predominantly amino acids and their derivatives) and 84 volatile compounds (mainly alcohols and aldehydes), highlighting the crucial role of region in shaping the metabolic profile. Moreover, correlation analysis and functional prediction confirmed the indispensable contribution of bacteria to quality formation. These results provide scientific support for the high-quality development of the dry-cured ham industry.