Abstract:The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were identified based on their mass spectrum, linear retention index (LRI), odor properties, or reference compound comparisons. The results showed that a total number of 81 aroma-active compounds were identified by GC-O-MS. Among them, acids (such as acetic acid, butanoic acid and 3-methylbutanoic acid), saturated aldehydes (such as hexanal, heptanal, octanal and 3-methylbutanal), benzene derivatives (such as benzeneacetic acid), ester and lactone (such as γ-nonalactone and γ-decalactone) were identified as critical compounds in Jinhua ham aroma. The results also indicated that the type and content of the odorants increased significantly with the duration of the fermentation period.

A simple method is reported for predicting the retention index (RI) of a chemical compound from the number of carbon and carbon equivalent atoms in the molecule, the RI increment for atom addition and the group retention factors (GRFs) for substituents and functional groups. Atoms other than carbon such as oxygen, nitrogen, sulfur, chlorine, bromine and iodine are assigned carbon atom equivalency of approximately 1, 1, 2, 2, 3 and 4, respectively and are counted for their contribution towards RI prediction. The GRFs of substituents and functional groups are derived from the RIs of reference compounds and series of homologues. Ring structures, ring fusion, ring connection, iso- and neo-carbons, chain branching and unsaturation are also assigned GRFs. The predicted RIs of a number of alicyclic, aliphatic and aromatic hydrocarbons, primary, secondary and tertiary alcohols, phenols, aliphatic amines, aromatic amines, heterocyclics, carboxylic acids, acid esters, aldehydes, ketones, and halogenated compounds, are found to be within +/- 3% of the observed values. The structure-retention index relationship thus developed is extremely useful in the tentative identification of radioactive side products formed in tritium labeling by radiation-induced methods.

Aroma-active components Á Soymilk Á Soaked samples Á Refrigerated storage Á Frozen storage Á Gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

The effect of three cooking methods on the formation of aroma components and heterocyclic amines in pork loin was investigated. The results illustrated that the content of heterocyclic amines in the electric oven-cooked samples was higher than those in hot air fried and deep-oil fried. The number of volatile compounds identified in the hot air fried and electric oven was similar. The aldehyde and pyrazine compounds were the key contributors to the aroma from high temperature heated meat. Three aroma compounds, hexanal, nonanal and benzaldehyde, were detected in all treated meat samples. This study is an initiative to detect and analyze the aroma components and heterocyclic amines from hot air fried pork loin and to obtain a basic understanding of flavor and safety of foods. PRACTICAL APPLICATIONSDiet is one of main factors that influence the health level of human. Pork is one of important animal-derived foods for daily meal. Aroma components and potential hazards have been formed during different cooking methods. Heterocyclic amines (HAs) is one of mutagens can be formed in meat during heat treatment. This study is an initiative to detect and analyze the aroma components and heterocyclic amines from three different cooking methods, which obtain a basic understanding of flavor and safety of foods.

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