A multi-platform characterization reveals the biochemical and sensory evolution of Pancetta Piacentina PDO throughout 240 days of ripening.

Pancetta Piacentina Protected Designation of Origin is a traditional Italian dry-cured meat product whose quality is shaped by complex biochemical changes during ripening, yet the molecular evolution underlying quality development remains poorly understood. This study provided a multi-platform characterization of Pancetta Piacentina ripening by combining fatty acid profiling, redox marker evaluation, untargeted metabolomics, lipidomics, volatile profiling, and sensory analysis. Ripening was characterized by progressive dehydration, a reduction in the relative proportion of polyunsaturated fatty acids, and changes in lipid oxidation, as indicated by variations in peroxide value and thiobarbituric acid reactive substances together with marked reduction of the endogenous glutathione system. Metabolomics revealed extensive metabolic remodeling associated with proteolysis and lipid-related transformations, whereas lipidomics highlighted relative reduction of glycerophospholipids and changes in fatty acyls, glycerolipids, and sphingolipids. Volatile profiling and sensory analysis provided complementary evidence of the development of characteristic aroma and sensory attributes during maturation. Finally, supervised DIABLO analysis integrating the metabolomics and lipidomics datasets identified model-derived associations between selected molecular features contributing to the discrimination of ripening stages. Overall, the complementary analytical layers provide a comprehensive view of the biochemical and sensory evolution of Pancetta Piacentina PDO throughout ripening.