Uncovering the Secret Ingredients of Aged Coppa Piacentina

Scientists combined three methods—UHPLC-HRMS, 1 H NMR, and sensory analysis—to unveil the special lipid fingerprint of long-ripened Coppa Piacentina. This traditional Italian meat product, protected by a designation of origin, has a unique lipid profile that changes over 240 days of ripening. The study showed that lipid classes like triacylglycerols and sphingolipids, along with their oxidation products, play a big role in the product's flavor, texture, and nutritional value. UHPLC-HRMS helped identify various lipid species and their changes during ripening, while 1 H NMR provided a close look at the primary lipid classes, with triglycerides being the most common. The sensory analysis linked these lipid changes to how the product tastes and feels, showing that the lipid composition greatly affects the overall quality. This study sheds light on the important biochemical changes happening during ripening and highlights the importance of lipid profiling in keeping PDO meat products authentic and high-quality.