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

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.

Automated summary

This study identified the volatile compounds in Jinhua ham samples using different extraction methods and analysis techniques. The results showed that needle trap (NT) extraction method extracted the highest number of volatile compounds, while solid-phase microextraction (SPME) headspace adsorption had the highest extraction efficiency. Principal component analysis effectively distinguished the changes in aroma due to aging time in the Jinhua hams. Butyrolactone, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, phenylacetaldehyde, and acetic acid were identified as the main volatile compounds in the three-year aged Jinhua ham samples. This study provides a theoretical basis for the selection of extraction methods for volatile aroma compounds in Jinhua ham.