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

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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.

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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

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Publication history

Received: 28 April 2023

Revised: 21 June 2023

Accepted: 05 July 2023

Published: 04 August 2023

Issue date: June 2023

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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).

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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/).