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

Zijiang Yang; Ying He; Guozhou Liao; Xilin Ding; Donglin Lü; Lihong Zhang; Mei Tian; Changrong Ge; Guiying Wang

doi:10.26599/FSAP.2023.9240022

Food Science of Animal Products 2023, 1(2): 9240022 https://doi.org/10.26599/FSAP.2023.9240022

Research Article |

Open Access | Issue | Published: 04 August 2023

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

Show Author's Information Hide Author's Information Zijiang Yang^{¹^,²^,^§}, Ying He^{¹^,²^,^§}, Guozhou Liao^²(

), Xilin Ding^{¹^,²}, Donglin Lü^{¹^,²}, Lihong Zhang^{¹^,²}, Mei Tian^{¹^,²}, Changrong Ge^², Guiying Wang^{¹^,²}(

)

1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

2Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China

^§These authors contributed equally to this work.

Keywords:

volatile compounds, Yunnan dry-cured ham, headspace-gas chromatography-ion mobility spectrometry, headspace solid-phase microextraction-gas chromatography-mass spectrometry

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

Download citation

EndNote(RIS)

BibTeX

715

Views

Downloads

Citations

Crossref

N/A

WoS

N/A

Scopus

N/A

CSCD

Abstract Full text About this article

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.

Full text

Abstract

Full text

Outline

About this article

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

Show Author's information Hide Author's Information Zijiang Yang^{¹^,²^,^§}, Ying He^{¹^,²^,^§}, Guozhou Liao^²(

), Xilin Ding^{¹^,²}, Donglin Lü^{¹^,²}, Lihong Zhang^{¹^,²}, Mei Tian^{¹^,²}, Changrong Ge^², Guiying Wang^{¹^,²}(

)

1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China

2Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China

^§These authors contributed equally to this work.

Abstract

Keywords: volatile compounds, Yunnan dry-cured ham, headspace-gas chromatography-ion mobility spectrometry, headspace solid-phase microextraction-gas chromatography-mass spectrometry

References(42)

[1]

W. Wu, Y. Zhou, G. Wang, et al., Changes in the physicochemical properties and volatile flavor compounds of dry-cured Chinese Laowo ham during processing, J. Food Process Preserv. 44(8) (2020) e14593. https://doi.org/10.1111/jfpp.14593.

DOI Google Scholar

[2]

S. Y. Liu, G. Y. Wang, Z. C. Xiao, et al., ¹H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five types of Yunnan dry-cured hams, LWT-Food Sci. Technol. 108 (2019) 174–182. https://doi.org/10.1016/j.lwt.2019.03.04.

DOI Google Scholar

[3]

M. Li, H. Du, S. Lin, Flavor Changes of Tricholoma matsutake Singer under different processing conditions by using HS-GC-IMS, Foods 10(3) (2021) 531. https://doi.org/10.3390/foods10030531.

DOI Google Scholar

[4]

Z. Tang, X. Zeng, M. A. Brennan, et al., Characterization of aroma profile and characteristic aromas during lychee wine fermentation, J. Food Process Preserv. 43(8) (2019) e14003. https://doi.org/10.1111/jfpp.14003.

DOI Google Scholar

[5]

X. Hu, R. Wang, J. Guo, et al., Changes in the volatile components of candied kumquats in different processing methodologies with headspace-gas chromatography-ion mobility spectrometry, Molecules 24(17) (2019) 3053. https://doi.org/10.3390/molecules24173053.

DOI Google Scholar

[6]

Q. Chen, Y. Hu, R. Wen, et al., Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue, Meat Sci. 172 (2021) 108338. https://doi.org/10.1016/j.meatsci.2020.108338.

DOI Google Scholar

[7]

G. Tripodi, C. Condurso, F. Cincotta, et al., Aroma compounds in mini-watermelon fruits from different grafting combinations, J. Sci. Food Agric. 100(3) (2020) 1328–1335. https://doi.org/10.1002/jsfa.10149.

DOI Google Scholar

[8]

J. He, M. Qi, A new type of triptycene-based stationary phases with alkylated benzimidazolium cations for gas chromatographic separations, Chinese Chem. Lett. 30 (2019) 1415–1418. https://doi.org/10.1016/j.cclet.2019.03.008.

DOI Google Scholar

[9]

R. Cumeras, E. Figueras, C. E. Davis, et al., Review on ion mobility spectrometry. Part 1: current instrumentation, Analyst 140(5) (2015) 1376–1390. https://doi.org/10.1039/c4an01100g.

DOI Google Scholar

[10]

D. Cavanna, S. Zanardi, C. Dall’Asta, et al., Ion mobility spectrometry coupled to gas chromatography: a rapid tool to assess eggs freshness, Food Chem. 271 (2019) 691–696. https://doi.org/10.1016/j.foodchem.2018.07.204.

DOI Google Scholar

[11]

N. Arroyo-Manzanares, A. Martín-Gómez, N. Jurado-Campos, et al., Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry, Food Chem. 246 (2018) 65–73. https://doi.org/10.1016/j.foodchem.2017.11.008.

DOI Google Scholar

[12]

Y. Xiao, Y. Huang, Y. Chen, et al., Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS, Curr. Res. Food Sci. 5 (2022) 1788–1807. https://doi.org/10.1016/j.crfs.2022.09.024.

DOI Google Scholar

[13]

N. Martínez-Onandi, A. Rivas-Cañedo, M. Ávila, et al., Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham, Meat Sci. 131 (2017) 40–47. https://doi.org/10.1016/j.meatsci.2017.04.233.

DOI Google Scholar

[14]

S. Wang, H. Chen, B. Sun, Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS), Food Chem. 315 (2020) 126158. https://doi.org/10.1016/j.foodchem.2019.126158.

DOI Google Scholar

[15]

Y. Chen, P. Li, L. Liao, et al., Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS, Food Chem. 361 (2021) 130055. https://doi.org/10.1016/j.foodchem.2021.130055.

DOI Google Scholar

[16]

K. Lu, L. Liu, J. Zi, et al., New insights from flavoromics on different heating methods of traditional fermented shrimp paste: the volatile components and metabolic pathways, LWT-Food Sci. Technol. 168 (2022) 113880. https://doi.org/10.1016/j.lwt.2022.113880.

DOI Google Scholar

[17]

Y. Yu, G. Wang, Y. Luo, et al., Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing, Flavour Frag J. 35(5) (2020) 570–583. https://doi.org/10.1002/ffj.3599.

DOI Google Scholar

[18]

M. Li, R. Yang, H. Zhang, et al., Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer, Food Chem. 290 (2019) 32–39. https://doi.org/10.1016/j.foodchem.2019.03.124.

DOI Google Scholar

[19]

W. Li, Y. P. Chen, I. Blank, et al., GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions, Food Res. Int. 142 (2021) 110222. https://doi.org/10.1016/j.foodres.2021.110222.

DOI Google Scholar

[20]

W. Wu, J. Zhan, X. Tang, et al., Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis, Food Chem. 385 (2022) 132543. https://doi.org/10.1016/j.foodchem.2022.132543.

DOI Google Scholar

[21]

S. Corral, A. Salvador, M. Flores, Salt reduction in slow fermented sausages affects the generation of aroma active compounds, Meat Sci. 93(3) (2013) 776–785. https://doi.org/10.1016/j.meatsci.2012.11.040.

DOI Google Scholar

[22]

J. L. Berdague, C. Denoyer, J. L. Le-Quere, et al., Volatile components of dry-cured hams, J. Agric. Food Chem. 39(7) (1991) 1257–1261. https://doi.org/10.1021/jf00007a012.

DOI Google Scholar

[23]

J. Zhang, D. D. Pan, G. H. Zhou, et al., The changes of the volatile compounds derived from lipid oxidation of boneless dry-cured hams during processing, Eur. J. Lipid Sci. Technol. 121(10) (2019) 1900135. https://doi.org/10.1002/ejlt.201900135.

DOI Google Scholar

[24]

C. Nunes, M. A. Coimbra, J. Saraiva, et al., Study of the volatile components of a candied plum and estimation of their contribution to the aroma, Food Chem. 111(4) (2008) 897–905. https://doi.org/10.1016/j.foodchem.2008.05.003.

DOI Google Scholar

[25]

J. M. Lorenzo, J. Carballo, D. Franco, Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from celta pig breed, J. Integr. Agric. 12(11) (2013) 2002–2012. https://doi.org/10.1016/j.meatsci.2013.07.007.

DOI Google Scholar

[26]

J. Zhang, J. Cao, Z. Pei, et al., Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: a comparative study using an electronic nose, an electronic tongue and SDE-GC-MS, Food Res. Int. 123 (2019) 217–225. https://doi.org/10.1016/j.foodres.2019.04.069.

DOI Google Scholar

[27]

S. Petričević, N. Marušić Radovčić, K. Lukić, et al., Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis, Meat Sci. 137 (2018) 217–227. https://doi.org/10.1016/j.meatsci.2017.12.001.

DOI Google Scholar

[28]

N. Marušić, M. Petrović, S. Vidaček, et al., Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds, Meat Sci. 88(4) (2011) 786–790. https://doi.org/10.1016/j.meatsci.2011.02.033.

DOI Google Scholar

[29]

A. I. Carrapiso, C. Garcia, Iberian ham headspace: odourants of intermuscular fat and differences with lean, J. Sci. Food Agr. 84 (2004) 2047–2051. https://doi.org/10.1002/jsfa.1911.

DOI Google Scholar

[30]

X. Fan, X. Jiao, J. Liu, et al., Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS, Food Res. Int. 140 (2021) 109975. https://doi.org/10.1016/j.foodres.2020.109975.

DOI Google Scholar

[31]

D. Liu, L. Bai, X. Feng, et al., Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS), Meat Sci. 168 (2020) 108178. https://doi.org/10.1016/j.meatsci.2020.108178.

DOI Google Scholar

[32]

S. Song, Q. Tang, L. Fan, et al., Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression, Meat Sci. 124 (2017) 15–24. https://doi.org/10.1016/j.meatsci.2016.10.009.

DOI Google Scholar

[33]

A. J. Pham, M. W. Schilling, W. B. Mikel, et al., Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham, Meat Sci. 80(3) (2008) 728–737. https://doi.org/10.1016/j.meatsci.2008.03.015.

DOI Google Scholar

[34]

G. Gandemer, Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products, Meat Sci. 62(3) (2002) 309–321. https://doi.org/10.1016/s0309-1740(02)00128-6.

DOI Google Scholar

[35]

W. Wang, X. Feng, D. Zhang, et al., Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry, Meat Sci. 140 (2018) 14–25. https://doi.org/10.1016/j.meatsci.2018.02.016.

DOI Google Scholar

[36]

A. Amores-Arrocha, P. Sancho-Galan, A. Jimenez-Cantizano, et al., A comparative study on volatile compounds and sensory profile of white and red wines elaborated using bee pollen versus commercial activators, Foods 10(5) (2021) 1082. https://doi.org/10.3390/foods10051082.

DOI Google Scholar

[37]

I. H. Cho, S. Lee, H. R. Jun, et al., Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids, Food Sci. Biotechnol. 19(2) (2010) 431–438. https://doi.org/10.1007/s10068-010-0061-7.

DOI Google Scholar

[38]

Y. Wang, H. Song, Y. U. Zhang, et al., Determination of aroma compounds in pork broth produced by different processing methods, Flavour Fragr. J. 31(4) (2016) 319–328. https://doi.org/10.1002/ffj.3320.

DOI Google Scholar

[39]

G. Chen, H. Song, C. Ma, Aroma-active compounds of Beijing roast duck, Flavour Fragr. J. 24(4) (2009) 186–191. https://doi.org/10.1002/ffj.1932.

DOI Google Scholar

[40]

A. Martín-Gómez, N. Arroyo-Manzanares, V. Rodríguez-Estévez, et al., Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS, Meat Sci. 152 (2019) 146–154. https://doi.org/10.1016/j.meatsci.2019.02.018.

DOI Google Scholar

[41]

Z. Jandrić, A. Cannavan, An investigative study on differentiation of citrus fruit/fruit juices by UPLC-QToF MS and chemometrics, Food Control 72 (2017) 173–180. https://doi.org/10.1016/j.foodcont.2015.12.031.

DOI Google Scholar

[42]

G. Zhang, H. Wang, W. Xie, et al., Comparison of triterpene compounds of four botanical parts from Poria cocos (Schw.) wolf using simultaneous qualitative and quantitative method and metabolomics approach, Food Res. Int. 121 (2019) 666–677. https://doi.org/10.1016/j.foodres.2018.12.036.

DOI Google Scholar

About this article

Publication history

Acknowledgements

Rights and permissions

Publication history

Received: 28 April 2023

Revised: 21 June 2023

Accepted: 05 July 2023

Published: 04 August 2023

Issue date: June 2023

Copyright

Acknowledgements

This work was supported by the Modern Agricultural Pig Industry & Technology Project in Yunnan Province (2018KJTX013) and the International Science and Technology Cooperation Project of Key R&D Programs in Yunnan Province (2018IA101).

Rights and permissions

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/).