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J Agric Food Chem

Title:		Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
Author(s):		Chen YP; Li W; Yu Y; Wang M; Blank I; Zhang Y; Liu Y;
Address:		"Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Zhejiang Yiming Food Co., LTD, Jiuting Center, Huting North Street No.199, Shanghai 201600, China. Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China"
Journal Title:		J Agric Food Chem
Year:		2023
Volume:		20230317
Issue:		12
Page Number:		4932 - 4942
DOI:		10.1021/acs.jafc.2c08423
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) >/=1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH"
Keywords:		Odorants/analysis *Pork Meat Flavoring Agents Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Olfactometry/methods Gc-ms/o Jinhua dry-cured ham recombination and omission tests sensory evaluation steaming;
Notes:		"MedlineChen, Yan Ping Li, Wenqian Yu, Yashu Wang, Mengni Blank, Imre Zhang, Yin Liu, Yuan eng 2023/03/18 J Agric Food Chem. 2023 Mar 29; 71(12):4932-4942. doi: 10.1021/acs.jafc.2c08423. Epub 2023 Mar 17"