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

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.