GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Wenqian Li; Yan Ping Chen; Imre Blank; Fuyang Li; Chunbao Li; Yuan Liu

doi:10.1016/j.foodres.2021.110222

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

Food Res Int. 2021 Apr:142:110222. doi: 10.1016/j.foodres.2021.110222. Epub 2021 Feb 16.

Authors

Wenqian Li¹, Yan Ping Chen², Imre Blank³, Fuyang Li⁴, Chunbao Li⁵, Yuan Liu⁶

Affiliations

¹ National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210000, Jiangsu, China; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: lwqjoanna@163.com.
² Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: catherinechenyp@sjtu.edu.cn.
³ Zhejiang Yiming Food Co, Yiming Industrial Park, Pingyang County, Wenzhou 325400, China. Electronic address: imre.blank@gmail.com.
⁴ Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: 1062398846@qq.com.
⁵ National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210000, Jiangsu, China. Electronic address: chunbao.li@njau.edu.cn.
⁶ Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.

PMID: 33773696
DOI: 10.1016/j.foodres.2021.110222

Abstract

Chinese dry-cured hams have unique aroma characteristics appreciated by local consumers. The volatile organic compounds (VOCs) of six selected Chinese dry-cured hams (Mianning, Nuodeng, Saba, Sanchuan, Wanhua, and Xuanen) were analyzed by solvent assisted flavor evaporation (SAFE) combined with GC × GC-ToF-MS and head-space (HS) injection combined with GC-IMS. To visualize VOCs and differentiate samples, principal component analysis (PCA) and multiple factor analysis (MFA) were performed. GC × GC-ToF-MS resulted in over five times more VOCs (265) than GC-IMS (45). However, PCA and MFA indicated similar results using GC-IMS or GC × GC-ToF-MS data, suggesting HS-GC-IMS as a good choice to differentiate dry-cured hams from different regions. Xuanen ham from Yunnan Province having smoky aroma was significantly different from other hams, likely due to its unique process. Many aldehydes (heptanal, nonanal, etc.) played an important role in Sanchuan ham. Ketones were related to other four dry-cured hams, though they came from different regions. This study provides valuable analytical data to characterize and discriminate the flavor profile of Chinese dry-cured hams.

Keywords: Dry-cured hams; GC-IMS; GC×GC-ToF-MS; Multiple factor analysis; Principal component analysis; Volatile organic compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

China
Gas Chromatography-Mass Spectrometry
Meat Products* / analysis
Pork Meat*
Volatile Organic Compounds* / analysis

Substances

Volatile Organic Compounds