Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Wenli Wang; Xi Feng; Danni Zhang; Bei Li; Baoguo Sun; Hongyu Tian; Yuan Liu

doi:10.1016/j.meatsci.2018.02.016

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. 2018 Jun:140:14-25. doi: 10.1016/j.meatsci.2018.02.016. Epub 2018 Feb 24.

Authors

Wenli Wang¹, Xi Feng², Danni Zhang³, Bei Li³, Baoguo Sun⁴, Hongyu Tian⁵, Yuan Liu⁶

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China; Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China.
² Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China; Department of Animal Science, Iowa State University, Ames, IA 50010, United States.
³ Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China.
⁴ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China.
⁵ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 33 Fucheng Road, Beijing 100048, China. Electronic address: tianhy@btbu.edu.cn.
⁶ Department of Food Science and Engineering, Shanghai Jiaotong University, Shanghai 200240, China. Electronic address: y_liu@sjtu.edu.cn.

PMID: 29501929
DOI: 10.1016/j.meatsci.2018.02.016

Abstract

A microwave assisted extraction method coupled with solvent assisted flavor evaporation (MAE-SAFE) was used to extract the volatiles from three-selected Chinese dry-cured hams (Jinhua ham, Xuanwei ham and Rugao ham). Extracts were analyzed by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry (GC × GC/HR-TOFMS), gas chromatography-mass spectrometry (GC-MS), respectively. A total 165 volatile compounds were identified by GC × GC/HR-TOFMS while only 50 compounds were identified by GC-MS. Principal component analysis showed that the specific dominant volatile compounds were [S-(R*,R*)]-2,3-butanediol (26.39%) and 3-methyl-butanoic acid (7.53%) for Jinhua ham, were [R-(R*,R*)]-2,3-butanediol (16.85%) and acetic acid (8.25%) for Rugao ham and were dihydro-4-hydroxy-2(3H)-furanone (11.67%) and hexanoic acid (8.24%) for Xuanwei ham. The results not only provided a fast and mild extraction method to analyze the volatiles in non-volatile food matrices, but also represented the detailed information of volatile profiles of Chinese dry-cured hams.

Keywords: Chinese dry-cured ham; GC–MS; GC ×GC/HR-TOFMS; Mae-safe; Volatile compounds.

MeSH terms

Animals
Gas Chromatography-Mass Spectrometry / methods*
Meat Products / analysis*
Sus scrofa
Volatile Organic Compounds / analysis*

Substances

Volatile Organic Compounds