| Jinhua ham is famous for its special and characteristic flavor, and it is producedusing tradional and special dry-cured method in China. It is widely flavored byconsumers both at home and abroad for its aroma. With development of economyand improvement of living standards in our country, consumers have becomeconscious of their health and are now consuming greater quantities of high qualitydry-cured ham. Flavor is one of the important indexes of dry-cured ham’s quality,however, the mechanism of flavor formation has not been clear until now. Maillardreaction is one of the important sources of food flavor, and there are a large numberof free amino acids(FAA) during the mature period of Jinhua ham. So the study oncontribution of FAA participated in Maillard reaction in Jinhua ham to generation ofvolitale compounds can provide theoretical sense and application value of dry-curedham. The research is a part of the National Natural Science Funds from Chinagovernments entitled “Studies of aminopeptidases during processing of traditionaldry-cured ham”. The aim of this research is to study the role of Maillard reactionfree amino acids participated in the generation of volatile flavor compounds ofJinhua ham, in order to provide basis of flavor formation mechanism of Jinhua hamand greatly guide the study of its flavor.The research comprises four parts. First, calculate and define the types and contentof FAA in Jinhua ham ripening. Second, make the Maillard reaction constituted withfree amino acids and glucose respectively occur.Third, make the Maillard reactionconstituted with free amino acids and various concentrations ethanal respectivelyoccur. Four, analyze the volatile products of free amino acids participated in Maillardreaction in Jinhua ham ripening by GC/MS. The main research results are as follows:Products that belonged to the flavor compounds of Jinhua ham were identifiedfrom Maillard reaction, among which7out of17volatile products generated at thereaction of glucose and his,7out of12volatile products generated at the reaction ofglucose and arg,7out of13volatile products generated at the reaction of glucoseand ala,9out of23volatile products generated at the reaction of glucose and met,6 out of18volatile products generated at the reaction of glucose and cys,9out of17volatile products generated at the reaction of glucose and glu,7out of18volatileproducts generated at the reaction of glucose and leu, and10out of16volatileproducts generated at the reaction of glucose and lys(1) The volatile products identified of Maillard reaction constituted with his,arg, ala, met, cys, glu, leu, lys and glucose respectively were17,12,13,23,18,17,18,16, respectively, and there were7,7,7,9,6,9,7,10volatile products belongedto Jinhua ham, the main volatile products were: acetone,2-ethyl-1-hexanol,6-methyl-5-hepten-2-one,3-methyl-1-butanol, nonanal, acetic acid, octanal, hexanal,decanal,3-methyl butanoic acid, dimethyl disulfide, dimethyl trisulfide and so on.(2) Many volatile products were identified of Maillard reaction constituted withhis, arg, ala, met, cys, glu, leu, lys and various concentrations ethanal respectively,and many products were belonged to volatile compounds of Jinhua ham directly.31volatile products at the reaction of his and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetophenone,2-pentone, acetone,6-methyl-5-hepten-2-one,3-hydroxy-2-butanone,2-butanone,4-benzoyloxy-2H-pyran-3-one,2-nonanone,hexanal, octanal, benzaldehyde,3-methylbutanal, decanal, nonanal,1-pentanol,1-butanol,1-hexanol,1-octanol,3-methyl-1-butanol,2-ethyl-1-hexanol, indole, methylbenzene, ethylbenzene, phenol,o-xylene, ethyl acetate, hexyl acetate, octanoic acid, benzoic acid, nonanoic acid,acetic acid.30volatile products at the reaction of arg and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetophenone,2-butanone,4-benzoyloxy-2H-pyran-3-one, acetophenone,6-methyl-5-hepten-2-one,3-methyl butanal, pentanal, hexanal,2-methyl-2-butenal,3-methyl butanal, nonanal,octanal, heptanal, decanal, benzaldehyde, ethanol,2-methyl-1-butanol,1-butanol,2-ethyl-1-hexanol,1-heptanol,1-hexanol,2-octene-1-ol,1-nonanol,1-octanol, dibutylphthalate, benzene, azole, phenol, naphthalene, o-xylene.34volatile products at the reaction of ala and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetone,2-pentone,3-hydroxy-2-butanone,6-methyl-5-hepten-2-one,2-nonanone, acetophenone,4-benzoyloxy-2H-pyran-3-one, benzaldehyde, nonanal, hexanal, decanal, heptanal,octanal,2-octenal,1-hexanol,2-ethyl-1-hexanol,1-heptanol,1-butanol,1-octanol,ethanol,3-methyl-1-butanol,1-pentanol,1-nonanol, ethyl acetate, hexyl acetate, dibutyl phthalate, acetic acid, decanoic acid, benzene, o-xylene, naphthalene,phenylethylene,2,4,5-trimethyl thiazole.41volatile products at the reaction of met and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetone,2,3-butanedione,2-butanone,2-pentone,2,3-pentanedione, acetophenone,4-benzoyloxy-2H-pyran-3-one,6-methyl-5-hepten-2-one,2-octanone, hexanal,3-methylbutanal,octanal, nonanal, heptanal,2,4-hexadienal, benzaldehyde, furfural, decanal, ethanol,1-butanol,2-ethyl-1-hexanol,1-pentanol,1-hexanol,1-octanol,1-nonanol,3-methyl-1-butanol,1-heptanol, ethylacetate, hexylacetate, dibutylphthalate, dimethyldisulfide,dimethyltrisulfide,3-methylthio propanal, benzene, methylbenzene, phenol, o-xylene,phenylethylene, naphthalene, etnylbenzene,2-pentyl furane.29volatile products at the reaction of cys and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetone,2-butanone,acetophenone,2-pentone,3-hydroxy-2-butanone,6-methyl-5-hepten-2-one,4-benzoyloxy-2H-pyran-3-one,2-pentone,3-methylbutanal, hexanal,2,4-hexadienal,octanal, heptanal, nonanal, benzaldehyde, decanal, furfural, ethanol,3-methyl-butanol,1-hexanol,1-pentanol,1-octanol,1-nonanol,1-heptanol,2-ethyl-1-hexanol,ethyl acetate, hexyl acetate, dibutyl phthalate, ethylbenzene,o-xylene.30volatile products at the reaction of glu and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetone,2-butanone,6-methyl-5-hepten-2-one, acetophenone,4-benzoyloxy-2H-pyran-3-one,3-methylbutanal, hexanal, octanal, nonanal, benzaldehyde, furfural, decanal,2-octenal,2-nonenal,1-butanol,2-ethyl-1-hexanol,1-pentanol,1-hexanol,1-heptanol,3-methyl-1-butanol,2-octen-1-ol,1-octanol,1-nonanol, ethyl acetate, hexyl acetate,benzene, methylbenzene, ethylbenzene, phenol, o-xylene.30volatile products at the reaction of leu and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetone,2-pentanone,2-butanone,2-heptanone,2,3-pentanedione,4-benzoyloxy-2H-pyran-3-one,octanal, acetophenone,2-nonanone,2-octanone,6-methyl-5-hepten-2-one,3-methylbutanal, hexanal, decanal, nonanal,1-pentanol,1-hexanol,3-methyl-1-butanol,2-ethyl-1-hexanol,1-octanol, ethyl acetate, hexyl acetate, dibutyl phthalate, benzene,methylbenzene, ethylbenzene, phenol, naphthalene, azole.31volatile products at the reaction of lys and ethanal belonged to the flavorcompounds of Jinhua ham were identified. These products were acetone,2- pentanone,2-butanone,3-hydroxy-2-butanone,6-methyl-5-hepten-2-one, hexanal,4-benzoyloxy-2H-pyran-3-one, acetophenone, heptanal, octanal, nonanal,2-octenal,decanal, benzaldehyde, furfural, ethanol,1-octanol,1-pentanol,1-hexanol,2-ethyl-1-hexanol,1-butanol, ethyl acetate, hexyl acetate, dibutyl phthalate,methylbenzene, ethylbenzene, o-xylene, naphthalene, acetic acid.A large amount of volitale products were generated by Maillard reactionconstituted with free amino acids and glucose, ethanal respectively, but there wascertain difference in number and concentrations about products. The products ofMaillard reaction about etnanal were more than products of Maillard reaction aboutglucose. Met was the main provider to sulfur compounds of Jinhua ham.Maillard reaction constituted with his, arg, ala, met, cys, glu, leu, lys and variousconcentrations ethanal respectively happened indeed, and there were a large numberof volitale products, which indicated Maillard reaction exist under Jinhua hamripening(mild conditions). High temperature ripening would accelerate the Maillardreaction of ham. Maillard reaction FAA participated in may make contributions tovolitale flavor formation of Jinhua ham. |
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