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| Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui, China by Gas Chromatography-Ion Mobility Spectrometry |
| HUANG Jingjing, ZHOU Yingqin, ZHANG Fusheng, YANG Mingliu, XIE Ningning |
| Institute of Agro-Product Science and Technology, Anhui Academy of Agricultural Sciences, Hefei 230031, China |
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Abstract A rapid method for analyzing the characteristic aroma components of three different parts of dry-cured hams made from six local pig breeds in Anhui was proposed using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 107 volatile flavor compounds were detected, only 48 of which were identified including monomers and dimers. A total of 11 alcohols (1-butanol, 1-pentanol, 1-propanol, 2-methylpropanol, 2-hexanol, etc), 9 ketones (2-propanone, 2-butanone, 3-hydroxy-2-butanone, 2-pentanone, etc), 12 aldehydes (propanal, 2-methylpropanal, pentanal, 3-methylbutanal, hexanal, etc), 10 esters (ethyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutyrate, etc), 2 carboxylic acids (butyric acid and 3-methylbutanoic acid) and 4 other compounds were considered as the main volatile compounds in the samples. Moreover, principal component analysis (PCA) effectively distinguished the variation in the aroma of different parts of ham and of hams made from different pig breeds. GC-IMS combined with PCA proved to be a rapid and comprehensive method for quality evaluation of Chinese dry-cured hams made from different pig breeds based on volatile compounds data.
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2021, Vol. 35 
