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Aroma Components of American Country Ham

Authors

  • H. Song,

    1. Author Song is with College of Chemical & Environmental Engineering, Beijing Technology & Business Univ., 11 Fucheng Rd., Beijing 100037, China. Author Cadwallader is with Dept. of Food Science and Human Nutrition, Flavor Chemistry Laboratory, Univ. of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, U.S.A. Direct inquiries to author Song (E-mail: songhl@th.btbu.edu.cn).
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  • K.R. Cadwallader

    1. Author Song is with College of Chemical & Environmental Engineering, Beijing Technology & Business Univ., 11 Fucheng Rd., Beijing 100037, China. Author Cadwallader is with Dept. of Food Science and Human Nutrition, Flavor Chemistry Laboratory, Univ. of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, U.S.A. Direct inquiries to author Song (E-mail: songhl@th.btbu.edu.cn).
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Abstract

ABSTRACT:  The aroma-active compounds of American country ham were investigated by using direct solvent extraction-solvent assisted flavor evaporation (DSE-SAFE), dynamic headspace dilution analysis (DHDA), gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). The results indicated the involvement of numerous volatile constituents in the aroma of country ham. For DHDA, 38 compounds were identified as major odorants, among them, 1-octen-3-one, 2-acetyl-1-pyrroline, 1-nonen-3-one, decanal, and (E)-2-nonenal were the most predominant, having FD-factors ≥ 125 in all 3 hams examined, followed by 3-methylbutanal, 1-hexen-3-one, octanal, acetic acid, phenylacetaldehyde, and Furaneol™. For the DSE-SAFE method, the neutral/basic fraction was dominated by 1-octen-3-one, methional, guaiacol, (E)-4,5-epoxy-(E)-decenal, p-cresol as well as 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, phenylacetaldehyde, and γ-nonalactone. The acidic fraction contained mainly short-chain volatile acids (3-methylbutanoic acid, butanoic acid, hexanoic acid, and acetic acid) and Maillard reaction products (for example, 4-hydroxy-2,5-dimethyl-3(2H)-furanone). The above compounds identified were derived from lipid oxidation, amino acid degradation, and Maillard/Strecker and associated reactions. Both methods revealed the same nature of the aroma components of American country ham.

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