Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Wang, Wenli; Feng, Xi; Zhang, Danni; Li, Bei; Sun, Baoguo; Tian, Hongyu; Liu, Yuan

doi:10.1016/j.meatsci.2018.02.016

Cited by 74 publications

(41 citation statements)

References 38 publications

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“…In this work, 107 chromatographic peaks (S/N > 3) were detected in D. cochinchinensis by GC × GC‐MS; of those, 45 analytes were found to be more than 0.05% by individual volume fraction, with their total volume of 96.5%. Those compounds have been reported to have substantial volatility and were more than the published by Wu et al. .…”

Section: Resultsmentioning

confidence: 84%

“…In this work, 107 chromatographic peaks (S/N > 3) were detected in D. cochinchinensis by GC × GC-MS; of those, 45 analytes were found to be more than 0.05% by individual volume fraction, with their total volume of 96.5%. Those compounds have been reported to have substantial volatility [15,29,30] and were more than the published by Wu et al [31]. The results are shown in Table 1: the main volatile components of D. cochinchinensis were aldehyde compounds, with the volume fraction of benzaldehyde and cinnamaldehyde to be 36.9 and 12.46%, respectively.…”

Section: Identification and Semi-quantitationmentioning

confidence: 86%

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Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two‐dimensional gas chromatography with mass spectrometry method using a solid‐state modulator

Xiang

Chen

Zhao³

et al. 2018

J of Separation Science

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Volatile components in Dalbergia cochinchinensis Pierre were analysed using a comprehensive two‐dimensional gas chromatography with mass spectrometry method featuring a new solid‐state modulator. Compared to one‐dimensional gas chromatography, the number of detected peaks were significantly increased. A total of 45 major compounds were identified in this study and the forward and reverse match factors of these compounds were both above 800. The results showed that the volatile components in Dalbergia cochinchinensis Pierre were primarily aldehyde and ketone compounds such as benzaldehyde, cinnamaldehyde, 4‐chromanone, 1‐(2‐hydroxyphenyl)ethanone and acetophenone. In addition, a semi‐quantitative analysis was conducted to determine the contents of the detected compounds based on peak area percentage. Moreover, the repeatability of the comprehensive two‐dimensional gas chromatography‐mass spectrometry analysis in this study was quite satisfactory with relative standard deviations less than 12.7% for intraday and 17.3% for interday measurements.

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Section: Resultsmentioning

confidence: 84%

Section: Identification and Semi-quantitationmentioning

confidence: 86%

Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two‐dimensional gas chromatography with mass spectrometry method using a solid‐state modulator

Xiang

Chen

Zhao³

et al. 2018

J of Separation Science

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“…The column I axis represents the retention time of volatiles and a low-boiling compound usually appears early, which is depended on the carbon numbers. [13] Column II axis refers to the chemical polarity, therein a peak with short retention time means a strong polarity of compound. The three CHCP samples ripened for 3, 12, and 24 months showed different results in Figure 1.…”

Section: Gc×gc-tof/ms Analysismentioning

confidence: 99%

“…In addition, there were other five volatiles including nonanal, (E)-2-nonenal, ethyl isobutyrate, ethyl decanoate and HDMF, which were discriminated as key compounds not by Fisher ratio but by GC-MS-O. The 69 key flavor compounds found in CHCP belong to eight chemical classes, namely alcohols (12), aldehydes (9), ketones (4), organic acids (5), esters (16), phenols (4), sulfur-containing compounds (6), and heterocyclics (13).…”

Section: Discrimination Of the Key Volatile Compounds Of Chcpmentioning

confidence: 99%

“…[8][9][10][11] As an advanced technology, GC×GC-TOF/MS showed better chromatographic performance, [12] but it is deficient in characterizing aroma profiles and defining the key compounds. [9] The combination of the two methods, GC×GC-TOF/MS and GC-MS -O, can reach a more accurate recognition on the volatile compounds, and they have been applied in volatiles' determination of many food products, such as Chinese dry-cured ham, [13] wine, [14] and olive oil. [12] In this study, therefore, the combined method was adopted to investigate the evolution of CHCP volatiles, and results may benefit the quality improvement of product.…”

Section: Introductionmentioning

confidence: 99%

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Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

Tan

et al. 2020

International Journal of Food Properties

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The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GC×GC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, respectively, ripened for 3 months (M3), 12 months (M12) and 24 months (M24), and it showed that a longer ripening resulted in a richer diversity of the volatiles. In addition, M3 contained more aldehydes and organic acids in content and M12 had more alcohols, ketones, and esters, while M24 was abundant in heterocyclics. A total of 69 among the 748 volatiles were discriminated as the key flavor compounds of CHCP by method of Fisher ratio together with odor activity value and flavor dilution, including 12 alcohols, 9 aldehydes, 4 ketones, 5 organic acids, 16 esters, 4 phenols, 6 sulfur-containing compounds, and 13 heterocyclics. Further, principal component analysis suggested that some key aldehydes contributed the flavor of M3, while some key alcohols, esters and heterocyclics existed in M12, and some key phenols and heterocyclics were in M24. Varying of the key flavor volatiles during CHCP ripening gave it different fragrance configurations. Results presented details for the volatile profiles of CHCP during the natural ripening period, beneficial to shorten fermentation time by functional microorganisms, and could enrich the desire flavors.

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Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

Zhu

Wang

et al. 2023

Food Science & Nutrition

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“Dao Ban Xiang” is a famous traditional Chinese dry‐cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of “Dao Ban Xiang” produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)‐2‐octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)‐2‐nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.

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Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Cited by 74 publications

References 38 publications

Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two‐dimensional gas chromatography with mass spectrometry method using a solid‐state modulator

Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two‐dimensional gas chromatography with mass spectrometry method using a solid‐state modulator

Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

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