Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions
Journal of Food Measurement and Characterization
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.
National Natural Science Foundation of China
Aroma, Chinese dry-cured hams, Electronic nose, SPME–GC–TOFMS, Volatile compounds
Nutrition, Food Science and Packaging
Fuyang Li, Xi Feng, Danni Zhang, Chunbao Li, Xinglian Xu, Guanghong Zhou, and Yuan Liu. "Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions" Journal of Food Measurement and Characterization (2020): 492-504. https://doi.org/10.1007/s11694-019-00158-9