Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device
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DOI：
10.1016/s0021-9673(02)00139-5
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发表时间：
2002-07-19
影响因子：
4.1
通讯作者：
Ruiz, J
中科院分区：
文献类型：
--
作者：
Andrés, AI;Cava, R;Ruiz, J
采用固相微萃取(SPME)与新型直接萃取装置(DED)联用，对干腌火腿成熟过程中的关键风味挥发性物质进行了监测。DED允许将SPME纤维插入固体材料的芯中，而不会对纤维造成损害。这使得能够从固体食品中提取挥发物，同时避免样品处理。SPME-DED提取的主要挥发性化合物与现有的关于干腌火腿挥发物的科学文献一致。此外，利用固相微萃取-DED法成功地提取了干腌火腿中以前突出的品质标志挥发性化合物，如3-甲基丁醛或己醛。挥发性化合物在整个加工过程中的变化遵循挥发性化合物形成的典型模式。因此，固相微萃取-差示扫描量热法(SPME-DED)有望取代目前火腿加工行业中使用的传统主观方法，成为一种新的、有前景的干腌火腿成熟度监测方法。然而，这种技术不可能使用内标法。因此，使用SPME-DED的结果只指出了挥发性分布的一种趋势。进一步尝试将SPME-DED在干腌火腿中获得的数据与来自相同样品的感官和化学数据相关联，以优化该方法作为干腌火腿行业的质量控制方法是必要的。(C)2002 Elsevier Science B.V.保留所有权利。
Key flavour volatile compounds were monitored during ripening of dry-cured ham by solid-phase microextraction (SPME) coupled to a new direct-extraction device (DED). DED allows the insertion of the SPME fibre into the core of solid materials with no damage to the fibre. This enables extraction of volatiles from solid foodstuffs while avoiding sample handling. Major groups of volatile compounds extracted with SPME-DED agreed with available scientific literature about dry-cured ham volatiles. Moreover, volatile compounds previously highlighted as quality markers in dry-cured ham, such as 3-methylbutanal or hexanal, were satisfactorily extracted using SPME-DED. Changes in the profile of volatile compounds throughout the processing followed a typical pattern of volatile compounds formation. Therefore, SPME-DED appears as a new and promising method for monitoring ripening of dry-cured hams with no depreciation of the product, which might substitute traditional subjective methods currently used in the ham processing industry. However, the use of the internal standard method is not possible with this technique. Therefore, results using SPME-DED only point out a trend in the volatile profile. Further attempts relating data obtained using SPME-DED in dry-cured hams with sensory and chemical data from the same samples would be necessary for optimising this method as a quality control method in dry-cured ham industries. (C) 2002 Elsevier Science B.V. All rights reserved.