Dual-fiber solid-phase microextraction coupled with gas chromatography–mass spectrometry for the analysis of volatile compounds in traditional Chinese dry-cured ham

Zhang

et al. 2022

Foods

Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the physicochemical characteristics, sources of odor, and associated microorganisms that cause spoilage of Mianning ham. High-throughput sequencing and solid-phase microextraction–gas-chromatography (SPME-GC-MS) techniques were used to characterize the physicochemical properties, microbial community structure, and volatile compounds of spoiled Mianning ham and to compare it with normal Mianning ham. The results showed that spoiled ham typically had higher moisture content, water activity (aw), and pH, and lower salt content. The dominant bacterial phylum detected in deeply spoiled ham was Firmicutes (95.4%). The dominant bacterial genus was Clostridium_sensu_stricto_2 (92.01%), the dominant fungal phylum was Ascomycota (98.48%), and the dominant fungal genus was Aspergillus (84.27%). A total of 57 volatile flavor substances were detected in deeply spoiled ham, including 11 aldehydes, 2 ketones, 6 alcohols, 10 esters, 20 hydrocarbons, 6 acids, and 2 other compounds. Hexanal (279.607 ± 127.265 μg/kg) was the most abundant in deeply spoiled ham, followed by Butanoic acid (266.885 ± 55.439 μg/kg) and Nonanal (165.079 ± 63.923 μg/kg). Clostridium_sensu_stricto_2 promoted the formation of five main flavor compounds, Heptanal, (E)-2-Octenal, 2-Nonanone, Hexanal, and Nonanal, in deeply spoiled ham by correlation analysis of microbial and volatile flavor substances.

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Characterization of Quality Properties in Spoiled Mianning Ham

Zhu

Zhang

et al. 2022

Foods

“…However, numerous compounds that are harmful to human health, such as heterocyclic amines ( 8 ), polycyclic aromatic hydrocarbons ( 9 ) and various kinds of aldehydes ( 10 ), were produced during the roasting process. Thus, understanding the production and key control points of aroma compounds during the roasting process of beef would help producers improve the aroma of beef or minimize the formation of unwanted odors ( 11 ).…”

Section: Introductionmentioning

confidence: 99%

Water distribution and key aroma compounds in the process of beef roasting

2022

The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L* value increased considerably before peaking and then decreased. On average, a* values decreased significantly first and then kept stable, while b* values increased first and then decreased. A total of 47 odorants were identified in all samples, including 14 alcohols, 18 aldehydes, 6 ketones, 1 ester, 3 acids, 4 heterocyclic compounds, and 1 other compound. Among them, 11 key aroma compounds were selected and aldehydes and alcohols predominantly contributed to the key aroma compounds. The fluidity of the water in the beef during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. The correlation analysis showed that water content and L* were negatively correlated with key aroma compounds of the samples, while M21 was positively correlated with key aroma compounds.

“…The formation of aroma compounds can be significantly affected by the physical properties of the samples. The obvious differences in aroma compounds of roasted mutton might be attributed to water changes (Liu et al, 2020; Mehle et al, 2020; Persson et al, 2002). During the heating process, the contrary changes were presented between aroma concentration and water activity (Yang & Chiang, 2019).…”

Section: Introdutionmentioning

confidence: 99%

Study on key aroma compounds in the electric roasting process of Tan mutton

Luo

Food Processing Preservation

2022

In this study, E‐nose and GC‐MS combined with chemometric methods were used to analyze and identify the key aroma compounds of mutton during the electric roasting process. The results indicated that the mutton roasted for 0–20 min could be discriminated by E‐nose. A total of 47 volatile compounds were identified by GC‐MS, including 10 alcohols, 14 aldehydes, 6 ketones, 3 esters, 6 acids, 1 furan, and 7 other substances. Thirteen compounds were identified as the key aroma compounds by the odor activity values (OAVs). Significant increases in key aroma compositions and concentrations in samples roasted for 2–8 min were observed during the roasting process, in which hexanal and 1‐octen‐3‐ol had the highest concentration. In comparison with raw meat, the OAVs of eight key aroma compounds were maintained at high levels in mutton roasted for 12 min. Samples with different roasting time could not be discriminated by the concentration of the volatile compound except for roasting for 20 min. The linear model indicated that lower water content and water activity could contribute to the formation of hexanal and 1‐octen‐3‐ol in samples. Novelty Impact Statement Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture. Thirteen key aroma compounds in roasted tan mutton such as hexanal and 1‐octen‐3‐ol were determined based on OAVs. Water content and water activity affected the formation of key aroma compounds.