Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2014-11-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/19/11/19097 |
| _version_ | 1819230660741562368 |
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| author | Xiao-Sheng Liu Jian-Bin Liu Zheng-Mao Yang Huan-Lu Song Ye Liu Ting-Ting Zou |
| author_facet | Xiao-Sheng Liu Jian-Bin Liu Zheng-Mao Yang Huan-Lu Song Ye Liu Ting-Ting Zou |
| author_sort | Xiao-Sheng Liu |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T11:32:36Z |
| format | Article |
| id | doaj.art-9b30937b3cec4484898bd3cdbb95cbdf |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-23T11:32:36Z |
| publishDate | 2014-11-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9b30937b3cec4484898bd3cdbb95cbdf2022-12-21T17:48:45ZengMDPI AGMolecules1420-30492014-11-011911190971911310.3390/molecules191119097molecules191119097Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation PeriodsXiao-Sheng Liu0Jian-Bin Liu1Zheng-Mao Yang2Huan-Lu Song3Ye Liu4Ting-Ting Zou5Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaLaboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, ChinaThe 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.http://www.mdpi.com/1420-3049/19/11/19097Jinhua hamaroma-active compoundsGC-O-MSDHSSAFE |
| spellingShingle | Xiao-Sheng Liu Jian-Bin Liu Zheng-Mao Yang Huan-Lu Song Ye Liu Ting-Ting Zou Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods Molecules Jinhua ham aroma-active compounds GC-O-MS DHS SAFE |
| title | Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods |
| title_full | Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods |
| title_fullStr | Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods |
| title_full_unstemmed | Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods |
| title_short | Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods |
| title_sort | aroma active compounds in jinhua ham produced with different fermentation periods |
| topic | Jinhua ham aroma-active compounds GC-O-MS DHS SAFE |
| url | http://www.mdpi.com/1420-3049/19/11/19097 |
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