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Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

By Xiao-Sheng Liu, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song, Ye Liu and Ting-Ting Zou

Abstract

The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were identified based on their mass spectrum, linear retention index (LRI), odor properties, or reference compound comparisons. The results showed that a total number of 81 aroma-active compounds were identified by GC-O-MS. Among them, acids (such as acetic acid, butanoic acid and 3-methylbutanoic acid), saturated aldehydes (such as hexanal, heptanal, octanal and 3-methylbutanal), benzene derivatives (such as benzeneacetic acid), ester and lactone (such as γ-nonalactone and γ-decalactone) were identified as critical compounds in Jinhua ham aroma. The results also indicated that the type and content of the odorants increased significantly with the duration of the fermentation period

Topics: Jinhua ham, aroma-active compounds, GC-O-MS, DHS, SAFE, Organic chemistry, QD241-441
Publisher: MDPI AG
Year: 2014
DOI identifier: 10.3390/molecules191119097
OAI identifier: oai:doaj.org/article:9b30937b3cec4484898bd3cdbb95cbdf
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