Separation and Identification of Volatile Flavors of High-Temperature Intensified Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Purge and Trap

doi:10.7506/spkx1002-6630-201408022

FOOD SCIENCE

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Separation and Identification of Volatile Flavors of High-Temperature Intensified Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Purge and Trap

TANG Jing, ZHANG Ying-yang, WU Hai-zhou, CHEN Xiao, ZHANG Jian-hao*

National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education,
Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, College of Food Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China

Online:2014-04-25 Published:2014-05-13
Contact: ZHANG Jian-hao

Abstract

Abstract:

Volatile flavor compounds from high-temperature intensified ham were extracted by purge and trap and analyzed
by gas chromatographic-mass spectrometry (GC-MS). Ham samples were collected at five different stages: the end of salting,
the middle stage of aging, the end of aging, the middle stage of post-aging and the end of post-aging. The results showed that
the composition of volatile compounds was similar between high-temperature intensified ham and traditional dry-cured ham,
but the contents of some volatile compounds showed a significant difference between them, especially for acids and esters.
Indene, dibenzofuran and 2,3-dimethyl-naphthalene were first detected in high-temperature intensified ham. Totally 11 key
flavor compounds were identified by relative odor activity value (ROAV), including 3-methyl-butanal, dimethyl-disulfide,
2-nonenal, 2-octenal, octanal, nonanal, heptanal, pentanal, hexanal, 1-octen-3-ol and 1-heptanol.

Key words: head-space purge and trap (HS-PT), high-temperature intensified ham, volatile flavor compounds, relative odor activity value, key odor compound

CLC Number:

TS251.1

TANG Jing, ZHANG Ying-yang, WU Hai-zhou, CHEN Xiao, ZHANG Jian-hao*. Separation and Identification of Volatile Flavors of High-Temperature Intensified Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Purge and Trap[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201408022.

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Separation and Identification of Volatile Flavors of High-Temperature Intensified Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Purge and Trap

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