College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, PR China.
Yunnan Dong Heng Economic and Trade Group Co., Ltd., Qujing 655000, Yunnan, PR China.
Meat Sci. 2019 Dec;158:107904. doi: 10.1016/j.meatsci.2019.107904. Epub 2019 Jul 25.
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.
本研究旨在揭示大何黑猪干腌火腿的风味形成机制，并阐明其关键风味成分。本研究采用传统方法加工了 172 个火腿，使用气相色谱-质谱联用技术（GC-MS）和综合多元数据分析方法对 24 个火腿的挥发性风味化合物进行了研究。在火腿的整个成熟过程中共鉴定出 407 种挥发性风味化合物，随着加工时间的增加，风味成分的数量逐渐增加，在成熟 630 天后达到 187 种。然而，主要风味成分在成熟 210 天后就已形成。最丰富的风味族是醛类和醇类，此外，己醛、3-甲基丁醛、壬醛和辛醛是火腿的特征化合物，它们来源于脂肪酸的氧化和氨基酸的降解。在 90-150 天期间，糖胺聚糖生物合成途径与风味化合物的剧烈变化密切相关。
