@article{Yang2023, 
author = {Zijiang Yang and Ying He and Guozhou Liao and Xilin Ding and Donglin Lü and Lihong Zhang and Mei Tian and Changrong Ge and Guiying Wang},
title = {Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS},
year = {2023},
journal = {Food Science of Animal Products},
volume = {1},
number = {2},
pages = {9240022},
keywords = {volatile compounds, Yunnan dry-cured ham, headspace-gas chromatography-ion mobility spectrometry, headspace solid-phase microextraction-gas chromatography-mass spectrometry},
url = {https://www.sciopen.com/article/10.26599/FSAP.2023.9240022},
doi = {10.26599/FSAP.2023.9240022},
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.}
}