FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (16): 185-192.doi: 10.7506/spkx1002-6630-20180725-304

• Composition Analysis • Previous Articles     Next Articles

Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams

TAN Yezi, ZHOU Guanghong, XU Xinglian, LIU Yuan, LI Chunbao, ZHANG Danni   

  1. 1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; 3. Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
  • Online:2019-08-25 Published:2019-08-26

Abstract: This study was done to identify the flavor-active volatile compounds and analyze their contributions to the overall flavor of subcutaneous fat of dry-cured hams. The subcutaneous fat samples were collected from Jinhua Jinzi, Xuanwei Puji and Changshou Rugao dry-cured hams of different ages and were analyzed for volatile compounds using an electronic nose and solid phase microextraction (SPME) gas chromatography-mass spectrometry (GC-MS). Results showed that the electronic nose could rapidly distinguish among different aroma profiles of dry-cured hams. Sixty-two volatile compounds were identified by GC-MS. Fifteen volatile compounds, including 3-methylbutanal, hexanal, heptanal, octyl aldehyde, (E)-2-heptenal, nonanal, (Z)-2-octenal, 2-nonenal, 6-nonenal, (Z,Z)-2,4-decadienal, 1-octen-3-one, 1-octen-3-ol, ethyl 2-methylbutyrate, 2-n-pentylfuran and 2-ethylfuran, were determined as the key aroma contributors by relative odor activity value (ROAV). Principal component analysis indicated that good discrimination among different flavors of subcutaneous fat was achieved on the basis of these aroma compounds.

Key words: dry-cured ham, subcutaneous fat, volatile compounds, electronic nose, gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV), principal component analysis (PCA)

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