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

  • Fuyang Li
  • Xi Feng
  • Danni Zhang
  • Chunbao Li
  • Xinglian Xu
  • Guanghong Zhou
  • Yuan LiuEmail author
Original Paper
  • 5 Downloads

Abstract

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.

Keywords

Chinese dry-cured hams Aroma Volatile compounds SPME–GC–TOFMS Electronic nose 

Notes

Acknowledgements

This work was funded by the National Key R&D Program of China (2016YFD0400803, 2016YFD0401501) and National Natural Science Foundation of China (Grant No. 31540087).

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.National Center of Meat Quality and Safety Control, College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
  2. 2.Department of Food Science and EngineeringShanghai Jiaotong UniversityShanghaiChina
  3. 3.Department of Nutrition, Food Science and PackagingCalifornia State UniversitySan JoseUSA

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