Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry. (June 2018)

• Record Type: Journal Article
• Authors: Wang, Wenli; Feng, Xi; Zhang, Danni; Li, Bei; Sun, Baoguo; Tian, Hongyu; Liu, Yuan
• Is Part Of: Meat science. Volume 140(2018)
• Page Start: 14
• Page End: 25
• Publication Date: 2018-06
• Subjects: GC×GC/HR-TOFMS comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry -- GC–MS gas chromatography mass spectrometry -- SAFE solvent-assisted flavor evaporation -- MAE microwave assisted extraction; Chinese dry-cured ham -- Volatile compounds -- Mae-safe -- GC ×GC/HR-TOFMS -- GC–MS; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.02.016
• Languages: English
• ISSNs: 0309-1740

Abstract

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. Highlights: MAE-SAFE was used to extract the volatiles from Chinese dry-cured hams. The problem of overlapped peaks in GC–MS was resolved by GC × GC/HR-TOFMS. The dominant volatile compounds in hams were further confirmed by PCA. GC × GC/HR-TOFMS can detect more informatic and valuable polar compounds.