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Meat Sci

Title:		Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)
Author(s):		Li P; Zhou H; Wang Z; Al-Dalali S; Nie W; Xu F; Li C; Li P; Cai K; Xu B;
Address:		"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China. Electronic address: zhouhui@hfut.edu.cn"
Journal Title:		Meat Sci
Year:		2022
Volume:		20220922
Issue:
Page Number:		108992 -
DOI:		10.1016/j.meatsci.2022.108992
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"This study aimed to clarify the formation process of flavor compounds and identify the volatile substances present during a continuous period of Jinhua dry-cured ham (JDH) making. Via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), a total of 53 volatile organic compounds (VOCs), including 20 aldehydes, 16 alcohols, 11 ketones, 5 esters and 1 furan, were identified in JDH from seven sampling stages. The results showed that butanal, 3-methylbutanal, 2-methylbutanal, 2-hexanone, 2-pentanone and 2-butanone could be flavor markers in the evolution of aroma characteristics of JDH. Aldehydes (2-methylbutanal and 3-methylbutanal), alcohols (2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 1-penten-3-ol), ketones (2-pentanone, 2-propanone, 2-butanone and 2-hexanone) and esters (ethyl acetate and ethyl 3-methylbutyrate) were considered the main VOCs in the mature JDH. Free fatty acid (FFA) analysis displayed the changes in intramuscular fat (IMF) of JDH. Additionally, principal component analysis (PCA) showed that drying-ripening was a critical stage in the flavor formation of JDH"
Keywords:		Electronic nose Flavor formation Free fatty acid Hs-gc-ims Jinhua dry-cured ham;
Notes:		"PublisherLi, Ping Zhou, Hui Wang, Zhiqi Al-Dalali, Sam Nie, Wen Xu, Feiran Li, Cong Li, Peijun Cai, Kezhou Xu, Baocai eng England 2022/09/29 Meat Sci. 2022 Sep 22; 194:108992. doi: 10.1016/j.meatsci.2022.108992"