Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

被引：43

作者：

Li, Fuyang ^{[1
]}

Feng, Xi ^{[2
,3
]}

Zhang, Danni ^{[2
]}

Li, Chunbao ^{[1
]}

Xu, Xinglian ^{[1
]}

Zhou, Guanghong ^{[1
]}

Liu, Yuan ^{[2
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Nanjing 210000, Jiangsu, Peoples R China

[2] Shanghai Jiao Tong Univ, Dept Food Sci & Engn, Shanghai 200240, Peoples R China

[3] Calif State Univ, Dept Nutr Food Sci & Packaging, San Jose, CA 95192 USA

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2020年 / 14卷 / 01期

基金：

国家重点研发计划; 中国国家自然科学基金;

关键词：

Chinese dry-cured hams; Aroma; Volatile compounds; SPME-GC-TOFMS; Electronic nose; DIFFERENT INGREDIENT LEVELS; FLAVOR COMPOUNDS; ELECTRONIC NOSE; STAPHYLOCOCCUS-XYLOSUS; DIFFERENT TEMPERATURES; FATTY-ACIDS; JINHUA HAM; COMPONENTS; PROTEOLYSIS; TEXTURE;

D O I：

10.1007/s11694-019-00158-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aims of this work were to determine the physical characteristics (including color and texture profiles), compositions (including moisture, protein, fat, NaCl and pH) and volatile profiles of Chinese dry-cured hams (Mianning, Nuodeng, Saba and Sanchuan dry-cured hams) from different regions and explore the potential relationships in the above-mentioned parameters. Conventional physical and chemical analysis partially revealed differences among hams but were unable to discriminate them. Gas chromatography-time-of-flight mass spectrometry (GC-TOFMS) and electronic nose analysis provided an alternative. A total of 182 volatile compounds were detected by GC-TOFMS. With principal component analysis, the specific dominant volatiles were identified [ethanol, 3-methyl-3-buten-1-ol, 1-octen-3-ol, 1-octanol, hexanal, heptanal (E)-2-octenal, benzeneacetaldehyde, 3-ethyl-benzaldehyde, butanoic acid]. Electronic nose discriminated the hams because of the higher responses to ethanol and aldehyde. The results not only provide methods to discriminate the ham with different flavor profiles, but also represented the detailed information of Chinese dry-cured hams.

引用

页码：492 / 504

页数：13

共 61 条

[1]

AOAC, 2016, 95046 AOAC

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