Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Liu, Dengyong; Bai, Lu; Feng, Xi; Chen, Yan Ping; Zhang, Danni; Yao, Wensheng; Zhang, Hao; Chen, Gaole; Liu, Yuan

doi:10.1016/j.meatsci.2020.108178

Cited by 114 publications

(74 citation statements)

References 42 publications

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“…The third metabolic pathway was esterification reaction by which n-hexyl acetate and n-propyl acetate were generated [31] . Esters were formed by the action of alcohols and carboxylic acids and were linked with fruity, sweet or fatty odor.…”

Section: Resultsmentioning

confidence: 99%

“…n-Propyl acetate was considered as a main aroma compound in Jinhua ham and its intensity was increased with the extended processing period. n-Hexyl acetate exerted a key action for the characteristic aroma of heated yeast fermented pork [31] , [32] . Since ester compounds had low threshold [31] , the significantly increased peak intensities of n-hexyl acetate and n-propyl acetate in present study might well be conductive to flavor development.…”

Section: Resultsmentioning

confidence: 99%

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Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…The salted meat with PNE showed the higher abundance of volatile compounds than control. Meanwhile, some typical flavor compounds of the meat products, such as hexanal, 1‐octen‐3‐ol, nonanal, and octanal, were also found in the salted meat with PNE, which might give the salted meat a more pleasant flavor (D. Y. Liu et al., 2020). In addition, the content of hexanal in salted meat with PNE was obviously higher than that of control, which was the characteristic volatile composition of salted meat during its processing and storage (Lv et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Zhou

et al. 2021

Journal of Food Science

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The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2/kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1‐O‐feruloyl‐β‐D‐glucose, nortrachelogenin, secoxyloganin, 1‐O‐(4‐coumaroyl)‐β‐D‐glucose and pelargonidin‐3‐O‐glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. Practical Application The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.

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“…Many studies have proved that phospholipids are the main substrate for lipid oxidation in animal‐derived foods, followed by triglycerides (Wu et al., 2019; Wu & Wang, 2019). The changes in lipid content of Jinhua ham (Liu et al., 2020), eggs (Wang et al., 2017), Nanjing dry‐cured duck (Xu et al., 2008), cured meat products (Huang et al., 2014), squid hepatopancreas (Jin et al., 2010), and scallop hepatopancreas (Toyes et al, 2016) during processing found that the degradation rate of phospholipids is much faster than that of glycerides. When the phospholipid component changed, Sun et al (2009) and Xu et al (2008) found that the most degraded component was PE, followed by PC, while the other phospholipid components had no significant changes.…”

Section: Resultsmentioning

confidence: 99%

Key lipid molecules in hepatopancreas of Eriocheir sinensis : Identification and thermal oxidative degradation characteristics

Yin

Wang

2021

J. Food Biochem.

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The hepatopancreas of Eriocheir sinensis are the key parts that form its unique flavor. Lipids are important parts of hepatopancreas; hence, this study used UHPLC‐Q E Orbitrap mass spectrometer to investigate the changes in the lipid composition of crabs formed from thermal oxidation system. The results demonstrated that key lipids in the hepatopancreas of female Chinese mitten crabs were phosphatidylethanolamine (PE) and free fatty acid (FFA) during the steaming process. The key fatty acids of PE were C18:1, C18:3, C20:3, C20:4, C20:5, and C22:6. The degradation rate of C24:0 in FFA was greater than the synthesis rate. Principal component analysis, partial least square analysis combined with hierarchical cluster analysis found that PE (16:0/20:5), PE (18:1/20:4), PE (16:0/22:6), PE (16:0/20:4), PE (16:0 /16:1), PE (16:0/18:2), PE (18:0/20:5), PE (18:0/22:6), PE (18:0/20:4), PE (16:0/18:1), PE (18:0/18:2), PE (18:0/22:5), and PE (18:0/18:1) were the key PE molecular species. Simulating thermal oxidation to understand the dynamic change mechanism of lipids is meaningful for processing of Chinese mitten crab products and catering to public sensory orientation. Practical applications In this study, the UHPLC‐Q E Orbitrap method was used to detect and analyze the molecular species changes of Eriocheir sinensis in the simulated thermal oxidation system, and systematically analyzed the law of changes. Based on these results, we can expand our understanding of the changing characteristics of the hepatopancreas and pancreas of the river crab and provide a direction for the formation mechanism of the aroma substances of E. sinensis during the heat treatment and the improvement of the quality of its products.

show abstract

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

Cited by 114 publications

References 42 publications

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Key lipid molecules in hepatopancreas of Eriocheir sinensis : Identification and thermal oxidative degradation characteristics

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