Research Article | OPEN ACCESS
Effect of Cooking Methods on the Flavor of Jinhua Ham by GC-MS and Electronic Nose Analysis
1Ya Li Dang, 2Xin Chang Gao, 1Guo Liang Bao, 1Qing-Qi Wu and 3Ai-Ying Xie
1Institute of Healthy food of Zhejiang Academy of Medical Sciences, Hangzhou 310013,
2ACEA Biosciences Inc., Hangzhou
3Southwest University Rongchang Campus Chongqing, Rongchang 402460, P.R. China
Advance Journal of Food Science and Technology 2016 2:100-109
Received: July 2, 2015 | Accepted: August 2, 2015 | Published: May 15, 2016
Abstract
Jinhua ham is popular in China because of its characteristic aroma. Unlike dry-cured western ham, it is cooked. The objective of this study was to evaluate the effect of three traditional cooking methods, steaming (B), boiling (C) and stewed ham Soup (S) on the volatiles in Jinhua ham (A). The volatiles were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) after extraction by Solid Phase Microextraction (SPME). The volatiles mainly consisted of alcohols, sulfur-containing compounds and cyclic compounds. Results from the Principal Components Analysis (PCA) showed A, C1, C3 (13, 18), B1, B2 (13) had the same volatiles, while B3 (22, 24, 36, 12, 30, 19, 23, 26), C2 (28, 33) and S1 (37, 27, 38), S3 (38, 8, 34); S2 (8, 17, 11) showed negative correlation with A, C1, C3, B1 and B2. The compounds generated by cooking the ham were dominated by Maillard reaction and lipid oxidation volatiles. Most importantly, many unsaturated hydrocarbons, such as 3-methyl-2-butenal, 2-heptenal were generating by different types of heating. The electronic nose analysis indicated that the cooking methods had great effect on the flavor profiles of the ham. The C2 appeared to have profile similar to the raw ham. However, C3 had different flavor profile from that for S1 and S2. The main source of the difference was that the profiles appeared to be high in sulfur-containing content in S1 and S2.
Keywords:
Boiling, cooked ham, flavor profile, steaming, stewed ham soup,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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