Journal
MEAT SCIENCE
Volume 158, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2019.107904
Keywords
Dahe black pig dry-cured ham; Volatile flavor compounds; Characteristic compounds; Metabolomics; Glycosaminoglycan biosynthesis pathway
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Funding
- Industry Leading Technical Program of Yunnan, China (Yunnan D & R Commission (2014)) [1782]
- Key Meat Product Development in Yunnan [2015BB020]
- Research and Development Workstation of Yunnan provincial experts [38]
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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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