6种安徽地方火腿不同部位特征香气的气相色谱-离子迁移谱表征

采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术建立6种安徽地方火腿不同部位特征香气的快速分析方法.结果表明:GC-IMS仪检出107种挥发性风味物质及其强度信息,但受限于数据库仅鉴定出48种,包括单体和二聚体;样品中主要的挥发性风味...

Characterization of Aroma Components in Three Different Parts of Chinese Dry-Cured Hams Made from Six Local Pig Breeds in Anhui,China by Gas Chromatography-Ion Mobility Spectrometry

A rapid method for analyzing the characteristic aroma components of three different parts of dry-cured hams made from six local pig breeds in Anhui was proposed using gas chromatography-ion mobility spectrometry (GC-IMS). A total of 107 volatile flavor compounds were detected, only 48 of which were identified including monomers and dimers. A total of 11 alcohols (1-butanol, 1-pentanol, 1-propanol, 2-methylpropanol, 2-hexanol, etc), 9 ketones (2-propanone, 2-butanone, 3-hydroxy-2-butanone, 2-pentanone, etc), 12 aldehydes (propanal, 2-methylpropanal, pentanal, 3-methylbutanal, hexanal, etc), 10 esters (ethyl acetate, ethyl propanoate, ethyl butanoate, ethyl 3-methylbutyrate, etc), 2 carboxylic acids (butyric acid and 3-methylbutanoic acid) and 4 other compounds were considered as the main volatile compounds in the samples. Moreover, principal component analysis (PCA) effectively distinguished the variation in the aroma of different parts of ham and of hams made from different pig breeds. GC-IMS combined with PCA proved to be a rapid and comprehensive method for quality evaluation of Chinese dry-cured hams made from different pig breeds based on volatile compounds data.