Changes of Volatile Flavor Substances in the Fermentation of Dahe Black Pig Ham under Standardized Technological Conditions
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Abstract:
Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology combined with partial least squares-discriminant analysis (PLS-DA) and relative odor activity value ( ROAV) were used to analyze the volatile flavor compounds of Dahe black pig ham fermented for 90 d, 150 d, 210 d, 270 d, 450 d and 630 d. The results showed that a total of 137 volatile flavor components were identified during the fermentation process, including aldehydes, alcohols, acids, hydrocarbons, ketones, esters, aromatics, and other compounds. Among them, aldehydes (51.63% ~ 68.17%) and alcohols (12.73% ~ 23.64%) were the most abundant in type and content. The types of volatile flavor substances increased (by 23 types) with the extension of the fermentation time, but the compositions of volatile flavor substances in the Dahe black pig ham fermented for different time periods(210 d, 270 d, 450 d, 630 d) resembled. This result indicated that the principal flavor compounds were formed after fermentation for 210 days. The 16 key flavor substances were detected during the fermentation process, including 1-heptanol, 3-methyl-1-butanol, 3-methylbutanal, 2,3-octanedione, phenylacetaldehyde, hexanal, octanal, and other substances. The fermentation time under the standardized process conditions hada certain impact on the formation of volatile flavor compounds in ham, and the processing period of Dahe black pig ham can be set to 10~12 months. The research provides a theoretical basis for standardized processing of Dahe black pig ham.
