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| Analysis of Flavor Characteristics of Dahe Black Pig Ham during Natural Fermentation by Gas Chromatography-Mass Spectrometry and Multivariate Statistical Analysis |
| WANG Teng, SHI Yanan, LI Xiang, HUANG Aixiang |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Yunnan Dongheng Economic and Trade Group Co.Ltd., Qujing 655000, China |
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Abstract In order to reveal the change of flavor characteristic substances during the natural fermentation of Dahe black pig ham, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with multivariate statistical analysis was used to analyze its volatile flavor compounds. The results showed that a total of 135 volatile flavor substances were identified during the fermentation process, including 21 aldehydes, 26 alcohols, 30 hydrocarbons, 14 ketones, 8 esters, 11 acids, 7 aromatic compounds, and 18 other compound. Based on the variable importance in projection (VIP) values greater than 1, 54 key volatile flavor compounds were screened out. In addition, the partial least squares-discriminant analysis (PLS-DA) loading plot demonstrated that heptanol, 2,4-dimethylcyclohexanol, n-hexanol and heptanal were the characteristic flavor substances at day 90 of fermentation; acetic acid, butanol, butyric acid and 3-hydroxy-2-butanone were the characteristic substances at day 150; guaiacol, 2-methoxy-4-methylphenol, 4-methyl-2-hexanone and 2-methylcyclopentanone were the characteristic flavor substances at day 210; 2-ethylhexyl acrylate, octamethylcyclotetrasiloxane, 1,1,3,3-tetraethoxypropane, and hexadecylcyclooctasiloxane were the characteristic flavor substances at day 270; valeraldehyde, isooctyl mercaptan and n-hexadecane were the characteristic flavor substances at day 450; diethyl acetamidomalonate, 2,6-dimethylpyrazine, 4-amino-6-fluoro-2-methylquinoline and phenylacetaldehyde were the characteristic flavor substances at day 630.
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2021, Vol. 35 
