| Title: | Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry |
| Author(s): | Wang W; Feng X; Zhang D; Li B; Sun B; Tian H; Liu Y; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China; Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China. Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China; Department of Animal Science, Iowa State University, Ames, IA 50010, United States. Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China. Electronic address: tianhy@btbu.edu.cn. Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn" |
| DOI: | 10.1016/j.meatsci.2018.02.016 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC?ª+x?ª+GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC?ª+x?ª+GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component analysis showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrices, but also represented the detailed information of volatile profiles of Chinese dry-cured hams" |
| Keywords: | Animals Gas Chromatography-Mass Spectrometry/*methods Meat Products/*analysis Sus scrofa Volatile Organic Compounds/*analysis Chinese dry-cured ham Gc-ms GCG__xGC/HR-TOFMS Mae-safe Volatile compounds; |
| Notes: | "MedlineWang, Wenli Feng, Xi Zhang, Danni Li, Bei Sun, Baoguo Tian, Hongyu Liu, Yuan eng England 2018/03/05 Meat Sci. 2018 Jun; 140:14-25. doi: 10.1016/j.meatsci.2018.02.016. Epub 2018 Feb 24" |
