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

doi:10.7506/spkx1002-6630-20180725-304

Abstract

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)

CLC Number:

TS251.5

TAN Yezi, ZHOU Guanghong, XU Xinglian, LIU Yuan, LI Chunbao, ZHANG Danni. Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams[J]. FOOD SCIENCE, 2019, 40(16): 185-192.

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

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