| Title: | Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS) |
| Author(s): | Liu D; Bai L; Feng X; Chen YP; Zhang D; Yao W; Zhang H; Chen G; Liu Y; |
| Address: | "College of Food Science and Technology, Bohai University, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China; Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA. Electronic address: xi.feng@sjsu.edu.cn. Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China. Shandong Hanon Scientific Instrument Co., Ltd., Jinan, Shandong 250101, China. Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn" |
| DOI: | 10.1016/j.meatsci.2020.108178 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Alcohol (octanol, 2-methylbutanol), ketones (2-butanone, 2-hexanone, 2-heptanone, acetoin, gamma-butyrolactone), aldehydes (butanal, 3-methylbutanal), ester (propyl acetate) and carboxylic acids (3-methylbutanoic acid) were considered as the main volatile compounds in the Jinhua ham samples. This GC-IMS method, then, proved to be feasible for the rapid and comprehensive detection of volatile compounds in Jinhua hams, and multivariance analysis (i.e.: PCA) was able to provide information related to aging time" |
| Keywords: | "Animals Chromatography, Gas/methods Electronic Nose Food Handling/methods Ion Mobility Spectrometry/methods Meat Products/*analysis Odorants/analysis Principal Component Analysis Swine Volatile Organic Compounds/*analysis Aging Electronic-nose Gas chromat;" |
| Notes: | "MedlineLiu, Dengyong Bai, Lu Feng, Xi Chen, Yan Ping Zhang, Danni Yao, Wensheng Zhang, Hao Chen, Gaole Liu, Yuan eng England 2020/05/18 Meat Sci. 2020 Oct; 168:108178. doi: 10.1016/j.meatsci.2020.108178. Epub 2020 May 7" |
