Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

Publication Date

2-1-2020

Document Type

Article

Publication Title

Journal of Food Measurement and Characterization

Volume

14

Issue

1

DOI

10.1007/s11694-019-00158-9

First Page

492

Last Page

504

Abstract

The aims of this work were to determine the physical characteristics (including color and texture profiles), compositions (including moisture, protein, fat, NaCl and pH) and volatile profiles of Chinese dry-cured hams (Mianning, Nuodeng, Saba and Sanchuan dry-cured hams) from different regions and explore the potential relationships in the above-mentioned parameters. Conventional physical and chemical analysis partially revealed differences among hams but were unable to discriminate them. Gas chromatography–time-of-flight mass spectrometry (GC–TOFMS) and electronic nose analysis provided an alternative. A total of 182 volatile compounds were detected by GC–TOFMS. With principal component analysis, the specific dominant volatiles were identified [ethanol, 3-methyl-3-buten-1-ol, 1-octen-3-ol, 1-octanol, hexanal, heptanal (E)-2-octenal, benzeneacetaldehyde, 3-ethyl-benzaldehyde, butanoic acid]. Electronic nose discriminated the hams because of the higher responses to ethanol and aldehyde. The results not only provide methods to discriminate the ham with different flavor profiles, but also represented the detailed information of Chinese dry-cured hams.

Funding Number

2016YFD0400803

Funding Sponsor

National Natural Science Foundation of China

Keywords

Aroma, Chinese dry-cured hams, Electronic nose, SPME–GC–TOFMS, Volatile compounds

Department

Nutrition, Food Science and Packaging

Link to Full Text

Share

COinS