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A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Shi, Yanan, Li, Xiang, Huang, Aixiang·2019·Meat Science
DOI 10.1016/j.meatsci.2019.107904
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Abstract

This study aimed to reveal the flavor formation and elucidate the key components responsible for the Dahe black pig dry-cured ham. In this study, 172 hams were processed using the traditional method, and volatile flavor compounds of 24 hams were investigated using gas chromatography-mass spectrometry (GC-MS) and comprehensive multivariate data analysis. 407 volatile flavor compounds were identified during total ripening process of hams, the amount of flavor components gradually increased with the increase in the processing period, reaching 187 species after ripening for 630 days. However, the principal flavor compounds had formed at 210 days for ripening. The most abundant flavor families were aldehydes and alcohols, moreover, hexanal, 3-methyl-butanal, nonanal, and octanal are the characteristics compounds of ham, which originated from oxidation of fatty acids and degradation of amino acids. Glycosaminoglycan biosynthesis pathway was strongly related with flavor compounds intense changed in 90-150 days.

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Metadata

Authors
Shi, Y., Li, X., & Huang, A.
Venue
Meat Science
Publisher
Elsevier BV
Published
2019-12
Volume
158
Pages
107904
ISSN
0309-1740 (ISSN-L)
DOI
10.1016/j.meatsci.2019.107904
OpenAlex
W2962679740
Cited by
163
References
0
FWCI
12.23
Type
journal article
Language
en
Open access
closed
Licence
  • www.elsevier.com/tdm/userlicense/1.0/ (tdm)
  • www.elsevier.com/legal/tdmrep-license (tdm)
Funders
  • Industry Leading Technical Program of Yunnan, China (1782)
  • Key Meat Product Development in Yunnan (2015BB020)
  • Research and Development Workstation of Yunnan provincial experts (38)

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Shi, Y., Li, X., & Huang, A. (2019). A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham. Meat Science. https://doi.org/10.1016/j.meatsci.2019.107904

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