Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

Jiang, S., Xia, D., Wang, X. M., Zhu, Y. Z., Chen, G. L., & Liu, Y. (2022). Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. Lwt-Food Science and Technology, 153, Article 112497

https://doi.org/10.1016/j.lwt.2021.112497

第一作者：Shui Jiang

摘要：

Chinese dry-cured hams have become increasingly appreciated by consumers because of their unique flavor characteristics. In this study, the volatile compounds of four Yunnan dry-cured hams (Xuanwei, Nuodeng, Sanchuan, and Saba) were characterized by monolithic material sorptive extraction (MMSE) and GC-MS. A total of 66 volatile compounds were identified, of which aldehydes and alkanes were the most abundant (>76.43%) in all four hams. The PCA result with 71.04% of the variability demonstrated the potential dominant compounds for the different dry-cured hams. The similarities and differences of aroma-active compounds among the different Yunnan dry-cured hams were studied by using gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and frequency detection (FD) methods. The results demonstrated that 3-methylbutanal, hexanal, 2,6-dimethylpyrazine, 1-octen-3-ol, dimethyl trisulfide, and nonanal were the most important aroma-active compounds in the Yunnan dry-cured hams. This study contributes to a better understanding of odor quality in Chinese dry-cured hams.

关键词：

Dry-cured ham,  Gas chromatography–olfactometry,  Aroma extract dilution analysis,  Frequency detection,  Aroma-active compounds