Changes in the volatile flavour components of Jinhua ham during the traditional ageing process

International Journal of Food Science and Technology

Volumn 41, Issue 9, 2006, Pages 1033-1039

  Zhang, Jianhao ^a   Wang, Li ^a   Liu, Yuan ^a   Zhu, Jianhui ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carboxylic acids; Jinhua ham; Loft ageing; Volatile flavour Compounds

Indexed keywords

EID: 33750288040     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01163.x     Document Type: Article

References (14)

1. Barbieri, G., Bolzoni, L., Parolari, G. et al. (1992). Volatile compounds of dry-cured ham. Journal of Agricultural and Food Chemistry, 40, 2389-2394.
2. Bolzoni, L., Barbieri, G. & Virgili, R. (1996). Changes in volatile compounds of Parma ham during maturation. Meat Science, 43, 301-310.
3. Careri, M., Mangia, A., Barbieri, G., Bolzoni, L., Virgili, R. & Parolari, G. (1993). Sensory property relationships to chemical data of Italian-type dry-cured ham. Journal of Food Science, 58, 968-972.
4. Dirinck, P., Van Opstaele, F. & Vandendriessche, F. (1997). Flavour differences between northern and southern European cured hams. Food Chemistry, 59, 511-521.
5. Drumm, T. D. & Spaniel, A. M. (1991). Changes in the content of lipid autoxidation and sulphur-containing compounds in cooked beef during storage. Journal of Agricultural and Food Chemistry, 39, 336-343.
6. Du, M. & Ahn, D. (2001). Volatile substances of Chinese traditional Jinhua ham and Cantonese sausage. Journal of Food Science, 66, 827-831.
7. Flores, M., Grimm, C. C., Toldrá, F. & Spanier, A. M. (1997). Correlations of sensory and volatile compounds of Spanish 'Serrano" dry-cured ham as a function of two processing times. Journal of Agriculture and Food Chemistry, 45, 2178-2186.
8. Gianelli, M.P., Flóres, M. & Toldrá, F. (2002). The use of solid-phase microextraction (SPME) for the analysis of aldehyde compounds in dry-cured ham. Proceedings of 48th International Congress of Meat Science and Technology-Rome, 1, 400-401.
9. Jorge, R., Ramón, C., Jesús, V., Mogens, T. & Jensen, M.T. (1998). Headspace solid-phase microextraction for the analysis of volatiles in a meat product: dry-cured Iberian ham. Journal of Agricultural and Food Chemistry, 46, 4688-4694.
10. Kataoka, H., Lord, H. L. & Pawliszyn, J. (2000). Application of solid-phase microextraction in food analysis. Journal of Chromatography A, 880, 35-62.
11. Roberts, D. D., Pollien, P. & Milo, C. (2000). Solid-phase microextraction method development for headspace analysis of volatile flavour compounds. Journal of Agricultural and Food Chemistry, 48, 2430-2437.
12. Sabio, E., Vidal-Aragon, M C., Bernalte, M. J. & Gata, J. L. (1998). Volatile compounds present in six types of dry-cured ham from south European countries. Food Chemistry, 61, 493-503.
13. Shahidi, F. (1998). Flavour of Meat, Meat Products und Sea-foods. Pp. 320-341. Gaithersburg, USA: Aspen Publishers, Inc.
14. Zhu, S. W., Yang, Y. H. & Wang, X.Y. (1993). Taste and flavour components of Jinhua ham. Food Science (Chinese), 3, 8-11.