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Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry.
Meat Sci. 2018 Jun; 140:14-25.MS

Abstract

A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component analysis showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrices, but also represented the detailed information of volatile profiles of Chinese dry-cured hams.

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China; Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China.Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China; Department of Animal Science, Iowa State University, Ames, IA 50010, United States.Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China.Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China. Electronic address: tianhy@btbu.edu.cn.Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29501929

Citation

Wang, Wenli, et al. "Analysis of Volatile Compounds in Chinese Dry-cured Hams By Comprehensive Two-dimensional Gas Chromatography With High-resolution Time-of-flight Mass Spectrometry." Meat Science, vol. 140, 2018, pp. 14-25.
Wang W, Feng X, Zhang D, et al. Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry. Meat Sci. 2018;140:14-25.
Wang, W., Feng, X., Zhang, D., Li, B., Sun, B., Tian, H., & Liu, Y. (2018). Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry. Meat Science, 140, 14-25. https://doi.org/10.1016/j.meatsci.2018.02.016
Wang W, et al. Analysis of Volatile Compounds in Chinese Dry-cured Hams By Comprehensive Two-dimensional Gas Chromatography With High-resolution Time-of-flight Mass Spectrometry. Meat Sci. 2018;140:14-25. PubMed PMID: 29501929.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry. AU - Wang,Wenli, AU - Feng,Xi, AU - Zhang,Danni, AU - Li,Bei, AU - Sun,Baoguo, AU - Tian,Hongyu, AU - Liu,Yuan, Y1 - 2018/02/24/ PY - 2018/01/13/received PY - 2018/02/19/revised PY - 2018/02/22/accepted PY - 2018/3/5/pubmed PY - 2018/9/20/medline PY - 2018/3/5/entrez KW - Chinese dry-cured ham KW - GC–MS KW - GC ×GC/HR-TOFMS KW - Mae-safe KW - Volatile compounds SP - 14 EP - 25 JF - Meat science JO - Meat Sci. VL - 140 N2 - A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component analysis showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrices, but also represented the detailed information of volatile profiles of Chinese dry-cured hams. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/29501929/Analysis_of_volatile_compounds_in_Chinese_dry_cured_hams_by_comprehensive_two_dimensional_gas_chromatography_with_high_resolution_time_of_flight_mass_spectrometry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(18)30026-3 DB - PRIME DP - Unbound Medicine ER -