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Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS).
Meat Sci. 2020 Oct; 168:108178.MS

Abstract

A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Alcohol (octanol, 2-methylbutanol), ketones (2-butanone, 2-hexanone, 2-heptanone, acetoin, gamma-butyrolactone), aldehydes (butanal, 3-methylbutanal), ester (propyl acetate) and carboxylic acids (3-methylbutanoic acid) were considered as the main volatile compounds in the Jinhua ham samples. This GC-IMS method, then, proved to be feasible for the rapid and comprehensive detection of volatile compounds in Jinhua hams, and multivariance analysis (i.e.: PCA) was able to provide information related to aging time.

Authors+Show Affiliations

College of Food Science and Technology, Bohai University, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.College of Food Science and Technology, Bohai University, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China; Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA. Electronic address: xi.feng@sjsu.edu.cn.Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China.Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China.College of Food Science and Technology, Bohai University, Liaoning 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.Shandong Hanon Scientific Instrument Co., Ltd., Jinan, Shandong 250101, China.Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China.Department of Food Science & Technology, Shanghai Jiaotong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32417671

Citation

Liu, Dengyong, et al. "Characterization of Jinhua Ham Aroma Profiles in Specific to Aging Time By Gas Chromatography-ion Mobility Spectrometry (GC-IMS)." Meat Science, vol. 168, 2020, p. 108178.
Liu D, Bai L, Feng X, et al. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS). Meat Sci. 2020;168:108178.
Liu, D., Bai, L., Feng, X., Chen, Y. P., Zhang, D., Yao, W., Zhang, H., Chen, G., & Liu, Y. (2020). Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS). Meat Science, 168, 108178. https://doi.org/10.1016/j.meatsci.2020.108178
Liu D, et al. Characterization of Jinhua Ham Aroma Profiles in Specific to Aging Time By Gas Chromatography-ion Mobility Spectrometry (GC-IMS). Meat Sci. 2020;168:108178. PubMed PMID: 32417671.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS). AU - Liu,Dengyong, AU - Bai,Lu, AU - Feng,Xi, AU - Chen,Yan Ping, AU - Zhang,Danni, AU - Yao,Wensheng, AU - Zhang,Hao, AU - Chen,Gaole, AU - Liu,Yuan, Y1 - 2020/05/07/ PY - 2019/12/27/received PY - 2020/05/02/revised PY - 2020/05/04/accepted PY - 2020/5/18/pubmed PY - 2020/5/18/medline PY - 2020/5/18/entrez KW - Aging KW - Electronic-nose KW - Gas chromatography-ion mobility spectrometry KW - Jinhua ham KW - Volatiles SP - 108178 EP - 108178 JF - Meat science JO - Meat Sci. VL - 168 N2 - A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Alcohol (octanol, 2-methylbutanol), ketones (2-butanone, 2-hexanone, 2-heptanone, acetoin, gamma-butyrolactone), aldehydes (butanal, 3-methylbutanal), ester (propyl acetate) and carboxylic acids (3-methylbutanoic acid) were considered as the main volatile compounds in the Jinhua ham samples. This GC-IMS method, then, proved to be feasible for the rapid and comprehensive detection of volatile compounds in Jinhua hams, and multivariance analysis (i.e.: PCA) was able to provide information related to aging time. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/32417671/Characterization_of_Jinhua_ham_aroma_profiles_in_specific_to_aging_time_by_gas_chromatography-ion_mobility_spectrometry_(GC-IMS) L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(19)31232-X DB - PRIME DP - Unbound Medicine ER -
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