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Aroma-active compounds in jinhua ham produced with different fermentation periods.
Molecules. 2014 Nov 19; 19(11):19097-113.M

Abstract

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.

Authors+Show Affiliations

Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. liuxaosheng@126.com.Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. localcast@163.com.Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. yangzhengmao86@163.com.Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. songhl@th.btbu.edu.cn.Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. liuye@th.btbu.edu.cn.Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. zoutingting@th.btbu.edu.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25415474

Citation

Liu, Xiao-Sheng, et al. "Aroma-active Compounds in Jinhua Ham Produced With Different Fermentation Periods." Molecules (Basel, Switzerland), vol. 19, no. 11, 2014, pp. 19097-113.
Liu XS, Liu JB, Yang ZM, et al. Aroma-active compounds in jinhua ham produced with different fermentation periods. Molecules. 2014;19(11):19097-113.
Liu, X. S., Liu, J. B., Yang, Z. M., Song, H. L., Liu, Y., & Zou, T. T. (2014). Aroma-active compounds in jinhua ham produced with different fermentation periods. Molecules (Basel, Switzerland), 19(11), 19097-113. https://doi.org/10.3390/molecules191119097
Liu XS, et al. Aroma-active Compounds in Jinhua Ham Produced With Different Fermentation Periods. Molecules. 2014 Nov 19;19(11):19097-113. PubMed PMID: 25415474.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Aroma-active compounds in jinhua ham produced with different fermentation periods. AU - Liu,Xiao-Sheng, AU - Liu,Jian-Bin, AU - Yang,Zheng-Mao, AU - Song,Huan-Lu, AU - Liu,Ye, AU - Zou,Ting-Ting, Y1 - 2014/11/19/ PY - 2014/09/12/received PY - 2014/10/21/revised PY - 2014/11/05/accepted PY - 2014/11/22/entrez PY - 2014/11/22/pubmed PY - 2015/7/15/medline SP - 19097 EP - 113 JF - Molecules (Basel, Switzerland) JO - Molecules VL - 19 IS - 11 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/25415474/Aroma_active_compounds_in_jinhua_ham_produced_with_different_fermentation_periods_ L2 - http://www.mdpi.com/resolver?pii=molecules191119097 DB - PRIME DP - Unbound Medicine ER -