Aroma-Active Compounds in **hua Ham Produced With Different Fermentation Periods
Abstract
:1. Introduction
2. Results and Discussion
2.1. Aroma-Active Compounds
2.2. Key Aroma-Active Compounds by Dynamic Headspace Dilution Analysis (DHDA)
Nr a | Compound Name b | R.I. c | Identification d | Odor Property e | FD f | ||||
---|---|---|---|---|---|---|---|---|---|
R.I.(DB-5ms) | R.I.(DB-WAX) | 18 | 15 | 12 | 9 c | ||||
38 | methanthiol | - | 627 | RI,O | rotten egg | 25 | 125 | 1 | - |
76 | trimethylamine | 503 | 848 | RI,O,MS | fishy | 125 | 125 | 125 | 25 |
50 | ethyl acetate | 610 | 877 | RI,O,MS,STD | fruity/sweet | 25 | 25 | 1 | - |
2 | 3-methylbutanal | 638 | 927 | RI,O,MS | chocolate/malty | 25 | 125 | 5 | 1 |
27 | ethanol | - | 941 | RI,O,MS,STD | alcohol | 1 | 1 | - | - |
77 | triethylamine | 677 | 970 | RI,O,MS | fishy | 25 | 25 | - | - |
17 | 2-pentanone | - | 971 | RI,O,MS | fruity | 5 | 25 | - | - |
3 | pentanal | 700 | 984 | RI,O,MS | fermented/yoghourt | 25 | 5 | 5 | - |
54 | 2-methyl-butanoic acid ethyl ester | 850 | 1051 | RI,O,MS | fruity/sweet | 25 | 5 | 5 | 1 |
51 | acetic acid butyl ester | 812 | 1059 | RI,O | green/fruity | 5 | 5 | - | - |
18 | 2-methyl-3-pentanone | - | 1068 | RI,O,MS | mint | 25 | 5 | - | - |
61 | disulfide, dimethyl | 750 | 1079 | RI,O,MS | cooked cabbage/onion | 25 | 25 | 1 | 1 |
4 | hexanal | 803 | 1094 | RI,O,MS,STD | cut-grass | 125 | 125 | 25 | 5 |
32 | 1-methoxy-2-propanol | - | 1137 | RI,O,MS | plastic | 1 | 1 | 1 | 1 |
33 | 1-penten-3-ol | 688 | 1164 | RI,O,MS,STD | buttery/grassy/green | 5 | 1 | - | - |
unknown | - | 1179 | RI,O,MS | popcorn | 5 | 25 | - | - | |
5 | heptanal | 905 | 1183 | RI,O,MS | oily/green | 25 | 5 | 1 | - |
78 | D-limonene | 1028 | 1191 | RI,O,MS,STD | sweet /orange | 5 | 25 | 5 | - |
79 | pyridine | 757 | 1193 | RI,O,MS | spicy | 1 | 1 | 1 | 1 |
unknown | - | 1199 | O | cooked potato | 25 | 125 | 1 | - | |
30 | 3-methyl-1-butanol | - | 1201 | RI,O,MS | fermented/oily/fruity | 5 | - | - | - |
80 | 2-pentylfuran | 995 | 1231 | RI,O,MS,STD | fruity/green | 5 | 5 | - | - |
52 | hexanoic acid ethyl ester | 1000 | 1232 | RI,O,MS | fruity/apple | - | - | 5 | 1 |
28 | 1-pentanol | 760 | 1250 | RI,O,MS | green | 1 | 5 | - | 1 |
10 | (E)-2-hexenal | 855 | - | RI,O,MS | green/fatty | 5 | 5 | - | - |
unknown | - | 1270 | O | popcorn | 125 | 125 | 5 | - | |
6 | octanal | 1009 | 1287 | RI,O,MS | fatty | 5 | 5 | 1 | 1 |
22 | 3-octen-2-one | 1045 | 1285 | RI,O,MS | fatty/nutty/spicy | 25 | 125 | - | - |
20 | 3-hydroxy-2-butanone | 722 | 1286 | RI,O,MS | buttery/green | 5 | 5 | 1 | - |
21 | 1-octen-3-one | 980 | 1297 | RI,O,MS,STD | mushroom | 125 | 125 | 5 | 5 |
19 | 1-hydroxy-2-propanone | 680 | 1307 | RI,O,MS | nutty/bitter | - | - | 1 | 5 |
11 | (E)-2-heptenal | 961 | 1317 | RI,O,MS,STD | fatty/fruity | 25 | 25 | - | - |
81 | 2-acetyl-1-pyrroline | 912 | 1339 | RI,O,STD | popcorn | 625 | 125 | 125 | 25 |
unknown | - | 1345 | O | fishy | 25 | 25 | - | - | |
73 | 2,6-dimethylpyrazine | 919 | 1337 | RI,O,MS,STD | toast/nutty | 125 | 125 | 25 | 5 |
63 | dimethyl trisulfide | - | 1380 | RI,O,MS | garlic/cooked cabbage | 125 | 25 | 5 | - |
74 | trimethylpyrazine | 1006 | 1395 | RI,O,MS,STD | nutty/chocolate | 25 | 5 | 1 | 1 |
23 | 1-nonen-3-one | - | 1404 | RI,O,MS | mushroom | 25 | 5 | 1 | - |
7 | nonanal | 1102 | 1408 | RI,O,MS | green/fatty/soapy | 25 | 1 | 5 | - |
36 | 3,5-octadien-2-ol | - | 1408 | RI,O,MS | green | 1 | - | - | - |
12 | (E)-2-octenal | 1064 | 1425 | RI,O,MS | fatty | 25 | 5 | - | - |
75 | tetramethylpyrazine | 1084 | - | RI,O,MS,STD | nutty | 1 | - | - | 1 |
34 | 1-octen-3-ol | 986 | 1445 | RI,O,MS | mushroom | 5 | 25 | 25 | 25 |
39 | acetic acid | 658 | 1446 | RI,O,MS,STD | sour | 125 | 125 | 25 | 25 |
9 | methional | 906 | 1450 | RI,O | cooked potato | 125 | 125 | 25 | - |
8 | furfural | - | 1453 | RI,O,STD | sweet popcorn/wood | 125 | 25 | - | - |
26 | camphor | 1145 | 1503 | RI,O,MS | camphor | 5 | 1 | 1 | - |
47 | 2-methylpropanoic acid | 828 | 1550 | RI,O,MS | sock/stinky | 25 | 125 | 1 | 1 |
66 | benzaldehyde | 969 | 1515 | RI,O,MS | almond | 5 | 5 | - | - |
24 | (E,E)-3,5-octadien-2-one | 1091 | 1520 | RI,O,MS | fatty | 5 | - | 1 | - |
40 | propanoic acid | 718 | 1556 | RI,O,MS | sour | 25 | 25 | - | - |
unknown | - | 1559 | O | chocolate | 25 | 1 | 1 | - | |
37 | 2,3-butanediol | 783 | 1581 | RI,O,MS | fruity/creamy/oily | - | - | 5 | 25 |
14 | (E,Z)-2,6-nonadienal | - | 1586 | RI,O | cucumber | 1 | 1 | 1 | - |
35 | (E)-2-octen-1-ol | - | 1607 | RI,O,MS | mushroom | - | 5 | - | - |
55 | butyrolactone | 950 | 1613 | RI,O,MS | hay | 5 | 25 | 1 | - |
unknown | - | 1617 | O | rancid/fishy | 125 | 125 | - | - | |
41 | butanoic acid | 821 | 1630 | RI,O,MS | cheesy | 125 | 125 | 25 | 5 |
56 | γ-pentalactone | - | 1632 | RI,O,MS | creamy | 25 | 1 | - | - |
53 | decanoic acid, ethyl ester | - | 1637 | RI,O,MS | fruity | 5 | 1 | - | 1 |
67 | acetophenone | 1078 | 1612 | RI,O,MS | flower/sweet | - | - | 1 | 1 |
48 | 3-methylbutanoic acid | 876 | 1667 | RI,O,MS | sour/sweat | 625 | 625 | 625 | 125 |
13 | (E,E)-2,4-nonadienal | 1155 | 1703 | RI,O,MS | fatty/fried | 5 | 1 | - | - |
57 | γ-hexanolactone | 1062 | 1705 | RI,O,MS | hay/sweet | 25 | 1 | - | - |
42 | pentanoic acid | 911 | 1714 | RI,O,MS | meat/rancid | 125 | 25 | 1 | 1 |
65 | 2-acetyl-2-thiazoline | - | 1759 | RI,O | popcorn | 1 | 5 | 5 | - |
15 | (E,E)-2,4-decadienal | - | 1812 | RI,O,MS,STD | fatty/fried | 5 | - | 1 | - |
43 | hexanoic acid | 997 | 1833 | RI,O,MS | sour/rancid | 5 | 1 | - | - |
71 | 4-methylguaiacol | - | 1938 | RI,O | mushroom/smoke | 25 | 5 | - | - |
58 | γ-nonalactone | 1124 | 2023 | RI,O | peachy/sweet | 125 | 125 | 125 | 25 |
72 | p-cresol | - | 2031 | RI,O | fecal | 125 | 25 | 25 | 1 |
59 | δ-nonalactone | 1363 | 2035 | RI,O,MS | coconut/creamy/sweet | 1 | 25 | 5 | 25 |
60 | γ-decalactone | 1370 | 2150 | RI,O | peachy | 125 | 125 | 25 | - |
unknown | - | 2178 | O | medicine | 25 | 25 | 5 | - | |
unknown | - | 2185 | O | burnt sugar | 125 | 125 | - | - |
Nr a | Compound Name | Odor Property | Threshold (ppb in Water) | 18-inner | 18-inner | 15-inner | 15-inner | 12-inner | 12-inner | 9-inner | 9-inner |
---|---|---|---|---|---|---|---|---|---|---|---|
Concn (ppb) | OAV | Concn (ppb) | OAV | Concn (ppb) | OAV | Concn (ppb) | OAV | ||||
76 | trimethylamine | fishy | 0.7 | 2280 ± 234 | 3256 | 730 ± 36 | 1043 | 179 ± 35 | 256 | 327 ± 22 | 467 |
2 | 3-methylbutanal | chocolate/malty | 0.2 | 2892 ± 373 | 14,458 | 1413 ± 127 | 7066 | 71 ± 28 | 356 | 1121 ± 65 | 5607 |
3 | pentanal | fermented/yoghourt | 25 | - | - | 526 ± 33 | 21 | 358 ± 21 | 14 | - | - |
61 | dimethyl disulfide | cooked cabbage/onion | 6 | 1358 ± 279 | 226 | 736 ± 61 | 123 | 725 ± 63 | 121 | 41 ± 9 | 7 |
4 | hexanal | cut-grass | 4.5 | 2719 ± 252 | 604 | 1414 ± 221 | 314 | 1896 ± 98 | 421 | 152 ± 12 | 34 |
5 | heptanal | oily/green | 3 | 297 ± 33 | 100 | 541 ± 26 | 180 | 128 ± 12 | 43 | 9 ± 2 | 3 |
78 | D-limonene | sweet/orange-like | 10 | 248 ± 31 | 25 | - | - | 223 ± 49 | 22 | 323 ± 33 | 32 |
80 | 2-pentylfuran | fruity/green | 6 | 61 ± 27 | 10 | 529 ± 41 | 88 | 35 ± 10 | 6 | 114 ± 27 | 19 |
6 | octanal | fatty | 0.7 | 148 ± 46 | 211 | 421 ± 68 | 602 | 92 ± 15 | 132 | 5 ± 1 | 7 |
34 | 1-octen-3-ol | mushroom | 1 | 243 ± 37 | 243 | - | - | - | - | 5 ± 1 | 5 |
39 | acetic acid | sour | 22,000 | 52,796 ± 1673 | 2 | 21,837 ± 751 | 1 | - | - | - | - |
41 | butanoic acid | cheesy | 240 | 3167 ± 121 | 13 | 1887 ± 189 | 8 | 1864 ± 149 | 8 | - | - |
48 | 3-methylbutanoic acid | sour/sweaty | 120 | 2842 ± 336 | 24 | 1533 ± 267 | 13 | 2601 ± 259 | 22 | - | - |
Nr a | Compound Name b | R.I. c | Identification d | Odor Property e | Log3FD f | ||||
---|---|---|---|---|---|---|---|---|---|
R.I.(DB-5ms) | R.I.(DB-WAX) | 18-inner | 15-inner | 12-inner | 9-inner c | ||||
1 | methylpropanal | 540 | 867 | RI,O,MS | green/floral | - | - | <1 | <1 |
50 | ethyl acetate | 605 | 880 | RI,O,MS,STD | fruity/sweet | - | 2 | - | 2 |
16 | 2-butanone | 603 | 900 | RI,O,MS | green | 2 | - | - | - |
27 | ethanol | - | 930 | RI,O,MS,STD | alcohol | - | - | 1 | 1 |
unknown | - | - | - | floral/sweet | 1 | 1 | - | 3 | |
54 | 2-methyl-butanoic acid ethyl ester | 855 | 1049 | RI,O,MS | fruity/sweet | 2 | - | - | 2 |
61 | dimethyl disulfide | 750 | 1079 | RI,O,MS | cooked cabbage/onion | 1 | 4 | <1 | <1 |
4 | hexanal | 790 | 1084 | RI,O,MS,STD | cut-grass | 4 | 3 | 2 | 1 |
80 | 2-pentylfuran | 990 | 1240 | RI,O,MS,STD | fruity/green | 1 | 3 | 2 | <1 |
52 | hexanoic acid ethyl ester | 999 | 1232 | RI,O,MS | fruity/apple | - | <1 | - | <1 |
62 | isopropyl disulfide | 1018 | - | RI,O,MS | sulfurous | 2 | 1 | 1 | - |
20 | 3-hydroxy-2-butanone | 720 | 1286 | RI,O,MS | buttery/green | 1 | - | - | <1 |
6 | octanal | 1001 | 1280 | RI,O,MS | fatty | 3 | 2 | 2 | <1 |
21 | 1-octen-3-one | - | 1289 | RI,O,STD | mushroom | 3 | 3 | 3 | 2 |
73 | 2,6-dimethylpyrazine | 922 | 1308 | RI,O,MS,STD | toast/nutty | 3 | 4 | 2 | 1 |
29 | 1-hexanol | 869 | 1360 | RI,O,MS | leafy/green | 1 | 1 | - | - |
63 | dimethyl trisulfide | - | 1377 | RI,O,MS | garlic/cooked cabbage | 4 | 1 | 4 | - |
7 | nonanal | 1102 | 1385 | RI,O,MS | green/fatty/soapy | 2 | 2 | 2 | 1 |
39 | acetic acid | 625 | 1450 | RI,O,MS,STD | sour | 4 | 2 | 3 | 3 |
9 | methional | - | 1455 | RI,O | cooked potato | 4 | 3 | 5 | 3 |
31 | 2-ethyl-1-hexanol | - | 1487 | RI,O,MS | green | 1 | 1 | - | - |
40 | propanoic acid | 668 | 1523 | RI,O,MS | sour | 1 | <1 | 1 | 1 |
64 | dipropyl trisulfide | 1104 | 1536 | RI,O,MS | garlic/onion/penetrating | <1 | 2 | - | - |
37 | 2,3-butanediol | 800 | 1583 | RI,O,MS | fruity/creamy/oily | <1 | 1 | 2 | 1 |
47 | 2-methyl-propanoic acid | 790 | 1501 | RI,O,MS | sock/stinky | 2 | - | - | 1 |
41 | butanoic acid | 815 | 1621 | RI,O,MS | cheesy | 4 | 4 | 4 | 4 |
48 | 3-methyl-butanoic acid | 848 | 1664 | RI,O,MS | sour/sweat | 5 | 5 | 5 | 4 |
42 | pentanoic acid | 933 | 1719 | RI,O,MS | meaty/rancid | 2 | 3 | 1 | 1 |
15 | (E,E)-2,4-decadienal | - | 1812 | RI,O,MS,STD | fatty/fried | 4 | 2 | 2 | - |
43 | hexanoic acid | 997 | 1856 | RI,O,MS | sour/rancid | 3 | 2 | 2 | - |
68 | phenylethyl alcohol | - | 1895 | RI,O,MS | rosy | 1 | - | 1 | - |
44 | heptanoic acid | 1076 | 1932 | RI,O,MS | sour | 1 | 1 | - | - |
58 | γ-nonalactone | - | 2035 | RI,O,MS | peachy/sweet | 5 | 5 | 5 | 2 |
45 | octanoic Acid | 1186 | 2040 | RI,O,MS | sour | 1 | 1 | 2 | 1 |
72 | p-cresol | 1084 | 2056 | RI,O,MS | fecal | 4 | 2 | 3 | 3 |
25 | 3,6-dimethyl-octan-2-one | - | 2078 | RI,O,MS | fatty | 1 | - | - | - |
60 | γ-decalactone | - | 2150 | RI,O | peachy | 5 | 5 | 4 | 3 |
46 | decanoic acid | 1382 | 2259 | RI,O,MS | smoky/acid | 1 | - | 2 | <1 |
49 | 3-(methylthio)-propanoic acid | - | 2293 | RI,O,MS | oily/acid | 2 | 1 | - | - |
69 | benzoic acid | - | 2453 | RI,O,MS | benzoin/balsam | 1 | 2 | - | - |
70 | benzeneacetic acid | - | 2562 | RI,O,MS | rosy | 5 | 5 | 4 | 2 |
Nr a | Compound Name | Odor Property | Threshold (ppb in Water) | 18-inner Concn (ppb) | 18-inner OAV | 15-inner Concn (ppb) | 15-inner OAV | 12-inner Concn (ppb) | 12-inner OAV | 9-inner Concn (ppb) | 9-inner OAV |
---|---|---|---|---|---|---|---|---|---|---|---|
4 | hexanal | cut-grass | 4.5 | 986 ± 78 | 219 | 122 ± 9 | 27 | 112 ± 12 | 25 | - | - |
6 | octanal | fatty | 0.7 | 264 ± 19 | 377 | 48 ± 6 | 68 | 92 ± 9 | 131 | - | - |
73 | 2,6-dimethylpyrazine | toast/nutty | 200 | 206 ± 11 | 1 | 32 ± 6 | 0 | - | - | - | - |
7 | nonanal | green/fatty/soapy | 1 | 439 ± 12 | 439 | 261 ± 20 | 261 | 497 ± 26 | 497 | 53 ± 3 | 53 |
41 | butanoic acid | cheesy | 240 | 2437 ± 121 | 10 | 978 ± 34 | 4 | 736 ± 31 | 3 | 228 ± 13 | 1 |
48 | 3-methylbutanoic acid | sour/sweaty | 120 | 8783 ± 362 | 73 | 6199 ± 531 | 52 | 466 ± 21 | 4 | 1456 ± 98 | 12 |
15 | (E,E)-2,4-decadienal | fatty/fried | 0.07 | 489 ± 23 | 6980 | 306 ± 12 | 4371 | 10,971 ± 512 | 768 | - | - |
58 | γ-nonalactone | peachy/sweet | 30 | 493 ± 11 | 16 | - | - | 33 ± 7 | 1 | - | - |
72 | p-cresol | fecal | 55 | 221 ± 25 | 4 | 127 ± 23 | 2 | 77 ± 11 | 1 | - | - |
2.3. Key Aroma-Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) and Aroma Extract Dilution Analysis (AEDA)
3. Experimental Section
3.1. Materials and Chemicals
3.2. Preparation of **hua Ham Samples
3.3. The Extraction of Aroma Compounds by Dynamic Headspace Sampling (DHS)
3.4. Dynamic Headspace Dilution Analysis (DHDA)
3.5. The Extraction of Aroma Compounds by Solvent-Assisted Flavor Evaporation (SAFE)
3.6. Aroma Extract Dilution Analysis (AEDA)
3.7. Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) Analysis
3.8. Identification and Quantification of Volatile Compounds
3.9. Odor Activity Value (OAV)
3.10. Statistical Analysis
4. Conclusions
Acknowledgments
Author Contributions
Abbreviations
DHS | dynamic headspace sampling |
SAFE | solvent-assisted flavor evaporation |
P&T | purge-and-trap |
SPME | solid phase microextraction |
GC-O-MS | gas chromatography-olfactometry- mass spectrometry |
LRI | linear retention indices |
AEDA | aroma extract dilution analysis |
DHDA | dynamic headspace dilution analysis |
STD | standard deviation |
TDSA | thermal desorption system autosampler |
CIS | cold injection system |
PCA | principal component analysis |
Conflicts of Interest
References
- Morales, R.; Guerrero, L.; Aguiar, A.P.S.; Guardia, M.D.; Gou, P. Factors affecting dry-cured ham consumer acceptability. Meat Sci. 2013, 95, 652–657. [Google Scholar] [CrossRef] [PubMed]
- Blank, I.; Devaud, S.; Fay, L.B.; Cerny, C.; Steiner, M.; Zurbriggen, B. Aroma-active compounds of dry-cured meat: Italian-type salami and Parma ham. ACS Symp. Ser. 2001, 794, 9–20. [Google Scholar]
- García, C.; Berdagué, J.J.; Antequera, T.; López-Bote, C.; Córdoba, J.J.; Ventanas, J. Volatile components of dry cured Iberian ham. Food Chem. 1991, 41, 23–32. [Google Scholar] [CrossRef]
- Carrapiso, A.I.; Ventanas, J.; García, C. Characterization of the most aroma-active compounds of Iberian ham headspace. J. Agric. Food Chem. 2002, 50, 1996–2000. [Google Scholar] [CrossRef] [PubMed]
- Song, H.L.; Cadwallader, K.R. Aroma components of American country ham. J. Food Sci. 2008, 73, C29–C35. [Google Scholar] [CrossRef] [PubMed]
- Zhou, G.H.; Zhao, G.M. History and heritage of **hua ham. Anim. Front. 2012, 4, 62–67. [Google Scholar] [CrossRef]
- Zhou, G.H.; Zhao, G.M. Biochemical changes during processing of traditional **hua ham. Meat Sci. 2007, 77, 114–120. [Google Scholar] [CrossRef] [PubMed]
- Song, H.L. Key odorants of **hua ham headspace and their formation pathway. J. Chin. Inst. Food Sci. Technol. 2006, 6, 48–52. [Google Scholar]
- Du, M.; Ahn, D.U. Volatile substances of Chinese traditional **hua ham and Cantonese sausage. J. Food Sci. 2001, 66, 827–831. [Google Scholar] [CrossRef]
- Huan, Y.; Zhou, G.; Zhao, G.; Xu, X.; Peng, Z. Changes in flavor compounds of dry-cured Chinese **hua ham during processing. Meat Sci. 2005, 71, 291–299. [Google Scholar] [CrossRef]
- Bolzoni, L.; Barbieri, G.; Virgili, R. Changes in volatile compounds of Parma ham during maturation. Meat Sci. 1996, 43, 301–310. [Google Scholar] [CrossRef] [PubMed]
- Ruiz, J.; Ventanas, J.; Cava, R.; Andrés, A.; Garcı́a, C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci. 1999, 52, 9–27. [Google Scholar] [CrossRef] [PubMed]
- Carrapiso, A.I.; Jurado, Á.; Timón, M.L.; Garcı́a, C. Aroma-active compounds of Iberian hams with different aroma characteristics. J. Agric. Food Chem. 2002, 50, 6453–6458. [Google Scholar] [CrossRef] [PubMed]
- Timón, M.L.; Ventanas, J.; Martin, L.; Tejeda, J.F.; Garcı́a, C. Volatile compounds in supercritical carbon dioxide extracts of Iberian ham. J. Agric. Food Chem. 1998, 46, 5143–5150. [Google Scholar] [CrossRef]
- Martin, L.; Timón, M.L.; Petrón, M.J.; Ventanas, J.; Antequera, T. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions. Meat Sci. 2000, 54, 333–337. [Google Scholar] [CrossRef] [PubMed]
- Jurado, Á.; García, C.; Timón, M.L.; Carrapiso, A.I. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. Meat Sci. 2007, 75, 585–594. [Google Scholar] [CrossRef] [PubMed]
- Engel, W.; Bahr, W.; Schieberle, P. Solvent assisted flavour evaporation — a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur. Food Res. Technol. 1999, 209, 237–241. [Google Scholar] [CrossRef]
- Narváez-Rivas, M.; Gallardo, E.; León-Camacho, M. Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time. Food Res. Int. 2014, 55, 381–390. [Google Scholar] [CrossRef]
- Flores, M.; Grimm, C.C.; Toldra, F.; Spanier, A.M. Correlations of sensory and volatile compounds of Spanish “Serrano” dry-cured ham as a function of two processing times. J. Agric. Food Chem. 1997, 45, 2178–2186. [Google Scholar] [CrossRef]
- Stahnke, L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels—Part I. Chemical and bacteriological data. Meat Sci. 1995, 41, 179–191. [Google Scholar] [CrossRef] [PubMed]
- Barbieri, G.; Bolzoni, L.; Parolari, G.; Virgili, R.; Buttini, R.; Careri, M.; Mangia, A. Flavor compounds of dry-cured ham. J. Agric. Food Chem. 1992, 12, 2389–2394. [Google Scholar] [CrossRef]
- Bruna, J.M.; Hierro, E.M.; de la Hoz, L.; Mottram, D.S.; Fernández, M.; Ordóñez, J.A. The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages. Meat Sci. 2001, 59, 97–107. [Google Scholar] [CrossRef] [PubMed]
- Buscailhon, S.; Berdague, J.L.; Monin, G. Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham. J. Agric. Food Chem. 1993, 63, 69–75. [Google Scholar] [CrossRef]
- Larsen, T.O.; Frisvad, J.C. Characterization of volatile metabolites from 47 Penicillium taxa. Mycol. Res. 1995, 10, 1153–1166. [Google Scholar] [CrossRef]
- Jelen, H.; Wasowicz, E. Volatile fungal metabolites and their relation to the spoilage of agricultural commodities. Food Rev. Int. 1998, 14, 391–426. [Google Scholar] [CrossRef]
- Hinrichsen, L.; Pedersen, S.B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. J. Agric. Food Chem. 1995, 43, 2932–2940. [Google Scholar] [CrossRef]
- Chung, H.Y.; Cadwallader, K.R. Aroma extract dilution analysis of blue crab claw meat volatiles. J. Agric. Food Chem. 1994, 42, 2867–2870. [Google Scholar] [CrossRef]
- The LRI and odour database. Available online: www.odour.org.uk.
- Rychlik, M.; Schieberle, P.; Grosch, W. Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants; Deutsche Forschungsanstalt für Lebensmittelchemie und Institut für Lebensmittelchemie der TU München: Garching, Germany, 1998. [Google Scholar]
- Van den Dool, H.; Dec Kratz, P. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. A 1963, 11, 463–471. [Google Scholar] [CrossRef]
- Sample Availability: Samples of the compounds are available from are available from the vendor described in this manuscript.
© 2014 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Liu, X.-S.; Liu, J.-B.; Yang, Z.-M.; Song, H.-L.; Liu, Y.; Zou, T.-T. Aroma-Active Compounds in **hua Ham Produced With Different Fermentation Periods. Molecules 2014, 19, 19097-19113. https://doi.org/10.3390/molecules191119097
Liu X-S, Liu J-B, Yang Z-M, Song H-L, Liu Y, Zou T-T. Aroma-Active Compounds in **hua Ham Produced With Different Fermentation Periods. Molecules. 2014; 19(11):19097-19113. https://doi.org/10.3390/molecules191119097
Chicago/Turabian StyleLiu, **ao-Sheng, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song, Ye Liu, and Ting-Ting Zou. 2014. "Aroma-Active Compounds in **hua Ham Produced With Different Fermentation Periods" Molecules 19, no. 11: 19097-19113. https://doi.org/10.3390/molecules191119097