Analysis of the Effect of Curing Time on the Volatile Flavor Compounds of Dahe Black Pig Ham by SPME-GC-MS and ROAV

WANG Teng; SHI Yanan; LI Xiang; HUANG Aixiang

doi:10.13386/j.issn1002-0306.2021010250

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 317-324. > DOI: 10.13386/j.issn1002-0306.2021010250

WANG Teng, SHI Yanan, LI Xiang, et al. Analysis of the Effect of Curing Time on the Volatile Flavor Compounds of Dahe Black Pig Ham by SPME-GC-MS and ROAV[J]. Science and Technology of Food Industry, 2021, 42(18): 317−324. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010250.

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Analysis of the Effect of Curing Time on the Volatile Flavor Compounds of Dahe Black Pig Ham by SPME-GC-MS and ROAV

1.
College of Food Science and Technology, Yunnan Agricultural Univercity, Kunming 650201, China
2.
Yunnan Dongheng Economic and Trade Group Co., Ltd., Qujing 655000, China

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Received Date: January 31, 2021
Available Online: July 20, 2021

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Abstract

Abstract

This study aimed to analyze the effect of curing time on Dahe black pig dry-cured ham’s flavor quality, and reveal the characteristic flavor compounds of dry-cured ham. A total of 172 Dahe black pig fresh legs were divided into four groups. After processing through traditional methods, four hams were randomly selected from each group. Subsequently, solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS) method combined with relative odor activity value(ROAV) and principal component analysis(PCA) were used to analyze the volatile flavor compounds of Dahe black pig ham. The results showed that the types of volatile components in the 15th, 18th, 21th, and 24th days of pickling were 57, 57, 54 and 41 respectively. A total of 77 similar volatile components were identified. Cluster analysis showed that the composition and relative content of volatile substances in Dahe black pig hams with different curing times were quite different. ROAV analysis showed that aldehydes and alcohols contributed the most prominent to the flavor formation. PCA showed that 1-octene-3-ol, isovaleraldehyde, n-octanal, and dipentene were the volatile substances with the most apparent changes in the content of ham in different curing periods. The curing time had a specific effect on the flavor quality of Dahe black pig dry-cured ham. This research would provide a theoretical basis for ham quality control and flavor improvement.

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