Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

Abstract The aroma-active compounds of Jinhua ham were analyzed after isolation using simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). In spite of the remarkable similarity between the dry-cured hams, the technological potential of combinations of both has never been explored before. Results show that 2, 6-dimethyl-pyrazine, hexanal, 2-heptanone, ethyl acetate and 2-pentyl-furan made the predominant contribution to the aroma of Jinhua ham. In fact, 28 volatile compounds were extracted using SDE, with cured, toasted, fatty and fried odors playing important roles in the “boiled ham”. At the same time, 29 volatile compounds with cured, sulfurous alliaceous and spicy herbaceous flavor were the main contributors to the ham odor. Furthermore, the contribution of each aroma-active component to the whole ham flavor profile was evaluated by aroma extract dilution analysis. The 2, 6-dimethyl-pyrazine and 3-(methylthio)-propanal was identified as the most intense aroma-active compounds of Jinhua ham due to their high log2 (FD-factor) and characteristic aroma.

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Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Journal of Food Science ◽

10.1111/1750-3841.13996 ◽

2017 ◽

Vol 83 (1) ◽

pp. 46-52 ◽

Cited By ~ 9

Author(s):

Chao-Zhi Zhu ◽

Jing-Li Zhao ◽

Wei Tian ◽

Yan-Xia Liu ◽

Miao-Yun Li ◽

...

Keyword(s):

Volatile Compounds ◽

Maillard Reaction ◽

Jinhua Ham

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Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Food Chemistry ◽

10.1016/j.foodchem.2014.09.088 ◽

2015 ◽

Vol 172 ◽

pp. 391-399 ◽

Cited By ~ 33

Author(s):

Haizhou Wu ◽

Hong Zhuang ◽

Yingyang Zhang ◽

Jing Tang ◽

Xiang Yu ◽

...

Keyword(s):

Volatile Compounds ◽

Partial Replacement

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Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

Foods ◽

10.3390/foods10030669 ◽

2021 ◽

Vol 10 (3) ◽

pp. 669

Author(s):

Marcio Vargas-Ramella ◽

José M. Lorenzo ◽

Rubén Domínguez ◽

Mirian Pateiro ◽

Paulo E. S. Munekata ◽

...

Keyword(s):

Volatile Compounds ◽

Thiobarbituric Acid ◽

Physicochemical Characteristics ◽

Procrustes Analysis ◽

Partial Replacement ◽

Generalized Procrustes Analysis ◽

Salt Mixtures ◽

Total Variability ◽

Tbars Values ◽

Chloride Salts

The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.

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