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

Molecules

Xiao-Sheng Liu²  Jian-Bin Liu²  Zheng-Mao Yang²  Huan-Lu Song¹  Ye Liu²  Ting-Ting Zou² 

[1] Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;

关键词: Jinhua ham;    aroma-active compounds;    GC-O-MS;    DHS;    SAFE;   

DOI  :  10.3390/molecules191119097

来源: mdpi

【 摘 要 】

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.

【 授权许可】

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© 2014 by the authors; licensee MDPI, Basel, Switzerland.