Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

Domínguez, Rubén; Munekata, Paulo E. S.; Cittadini, Aurora; Lorenzo, José M.

doi:10.3989/gya.0505152

Cited by 20 publications

(7 citation statements)

References 29 publications

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“…HS-SPME combined with GC-MS has been demonstrated to be a useful tool in identifying volatile compounds in a wide variety of foods like fruits [18], teas [19], crops [20], and meat products [21]. It is also used to compare the relative amounts of the volatile compounds among samples when the same analytical procedure is used [22,23]. Recently, it has been successfully used for determining the volatile flavor profiles of baked sweet potato.…”

Section: Introductionmentioning

confidence: 99%

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

et al. 2021

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Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.

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Section: Introductionmentioning

confidence: 99%

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

et al. 2021

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“…In addition, hydrocarbons with longer chains, such as dodecane and tridecane, also had a higher content, which might be from feeding. Hydrocarbons with less than 10 carbon atoms were mainly generated from lipid oxidation [ 40 ]. It was worth noting that using the SAFE method, the relative percentage contents of n -hexane were 34.46%, 32.53%, and 16.18% of one-, two-, and three-years-aged samples.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry

Liu

Yao

Bai

et al. 2022

Foods

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The volatile compounds in Jinhua ham samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (SPME), and needle trap (NT) extraction methods combined with gas chromatography–time-of-flight mass spectrometry (GC–TOF/MS). Hundreds of aroma compounds were identified, including aldehydes, alcohols, ketones, furans, esters, acids, pyrazines, and sulfides. The results showed that NT extracted the greatest number of volatile compounds, whereas the extraction efficiency of SPME headspace adsorption was highest among the three sample preparation methods. Principal component analysis of SPME effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Butyrolactone, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, phenylacetaldehyde, and acetic acid were considered as the main volatile compounds in the Jinhua ham samples at three years of aging. The results showed that SPME–GC–TOF/MS effectively discriminated among samples by age. By comparing the three extraction methods, this study provides a theoretical basis for the selection of extraction methods of volatile aroma compounds in Jinhua ham.

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“…Often, the development of reduced-salt products involves greater use of flavour enhancers and agents to mask an undesirable taste [ 89 , 105 , 106 ]. Such substitutes include other chloride salts, such as KCl [ 107 , 108 , 109 , 110 ], CaCl 2 , and MgCl 2 [ 111 , 112 ], non-chloride salts, such as lactate and diacetate [ 113 ], or flavour enhancers, such as arginine, lysine, sodium inosinate, sodium guanylate, taurine, glycine, yeast extracts, and monosodium glutamate [ 105 , 114 , 115 , 116 ].…”

Section: Discussionmentioning

confidence: 99%

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

Czech-Załubska,

Didkowska,

Klich

et al. 2024

Nutrients

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Although meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously purchasing healthier foods by including a nutrition declaration on product labels, such as by using a “front-of-pack” (FOP) labelling system. This study aimed to determine the Nutri-Score classes for processed meat products, distinguish products that are potentially better for consumers, and determine whether the refined algorithm significantly contributed to a change in product classification. An analysis of the labels of 1700 products available on the Polish market indicated that most processed meat products qualified as class D and E. Comparing the refined Nutri-Score calculation algorithm with the original algorithm resulted in a slight change in product allocation. Poultry products were ranked more favourably than red meat products. The most significant change in product allocation (by 35.2%) was achieved by reducing salt content by 30% and fat content by 10%. Among the processed meat products, some are more highly ranked and are hence considered better from a nutritional perspective than others in that group.

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Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

Cited by 20 publications

References 29 publications

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography–Time-of-Flight Mass Spectrometry

The Nutri-Score Scale—A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market

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