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Meat Sci

Title:		A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
Author(s):		Shi Y; Li X; Huang A;
Address:		"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, PR China. Yunnan Dong Heng Economic and Trade Group Co., Ltd., Qujing 655000, Yunnan, PR China. Electronic address: qjfylx@126.com. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, PR China. Electronic address: aixianghuang@126.com"
Journal Title:		Meat Sci
Year:		2019
Volume:		20190725
Issue:
Page Number:		107904 -
DOI:		10.1016/j.meatsci.2019.107904
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"This study aimed to reveal the flavor formation and elucidate the key components responsible for the Dahe black pig dry-cured ham. In this study, 172 hams were processed using the traditional method, and volatile flavor compounds of 24 hams were investigated using gas chromatography-mass spectrometry (GC-MS) and comprehensive multivariate data analysis. 407 volatile flavor compounds were identified during total ripening process of hams, the amount of flavor components gradually increased with the increase in the processing period, reaching 187 species after ripening for 630?ª+days. However, the principal flavor compounds had formed at 210?ª+days for ripening. The most abundant flavor families were aldehydes and alcohols, moreover, hexanal, 3-methyl-butanal, nonanal, and octanal are the characteristics compounds of ham, which originated from oxidation of fatty acids and degradation of amino acids. Glycosaminoglycan biosynthesis pathway was strongly related with flavor compounds intense changed in 90-150?ª+days"
Keywords:		Amino Acids/metabolism Animals Fatty Acids/chemistry Food Handling/*methods Gas Chromatography-Mass Spectrometry/methods Meat Products/analysis Metabolomics/*methods Oxidation-Reduction Pork Meat/*analysis Sus scrofa Volatile Organic Compounds/analysis Ch;
Notes:		"MedlineShi, Yanan Li, Xiang Huang, Aixiang eng England 2019/08/03 Meat Sci. 2019 Dec; 158:107904. doi: 10.1016/j.meatsci.2019.107904. Epub 2019 Jul 25"