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Research Article | Open Access

Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS

Zijiang Yang1,2,§, Ying He1,2,§, Guozhou Liao2( ), Xilin Ding1,2, Donglin Lü1,2, Lihong Zhang1,2, Mei Tian1,2, Changrong Ge2, Guiying Wang1,2( )
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China

§These authors contributed equally to this work.

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Abstract

The quality characteristics of dry-cured hams from different regions of Yunnan province were studied by analyzing five types of Yunnan dry-cured hams (Xuanwei ham, Sanchuan ham, Nuodeng ham, Saba ham, and Heqing ham) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The analysis aimed to identify different volatile organic compounds (VOCs) in the dry-cured ham samples. Forty-one VOCs were qualitatively characterized by HS-GC-IMS from dry-cured ham samples, of which Nuodeng ham and Saba ham had similar fingerprint profiles and contained higher levels of aldehydes and alcohols. Meanwhile, a total of 12 qualitatively differential characteristic markers were screened by the PLS-DA model. Furthermore, 128 main VOCs were identified by HS-SPME-GC-MS, of which 26 differential characteristic markers were screened by the PLS-DA model. HCA analysis showed that the VOCs of Sanchuan ham were different from those of the other four dry-cured hams due to the unique processing. These results can contribute to a more comprehensive understanding of the flavor characteristics of dry-cured hams from different regions of Yunnan.

Keywords

Yunnan dry-cured hamvolatile compoundsheadspace-gas chromatography-ion mobility spectrometryheadspace solid-phase microextraction-gas chromatography-mass spectrometry

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Food Science of Animal Products
Volume 1 Issue 2,
June 2023
Article number: 9240022
DOI: 10.26599/FSAP.2023.9240022
Cite this article:
Yang Z, He Y, Liao G, et al. Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS. Food Science of Animal Products, 2023, 1(2): 9240022. https://doi.org/10.26599/FSAP.2023.9240022

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Received: 28 April 2023
Revised: 21 June 2023
Accepted: 05 July 2023
Published: 04 August 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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