Abstract
The aim of this study was to characterize the chemical composition of flavor precursor for five kinds of Yunnan dry-cured hams (Xuanwei, Nuodeng, Sanchuan, Heqing, and Saba ham). The water-soluble low molecular weight (WLOM) compound profiles of the hams were characterized using proton nuclear magnetic resonance spectroscopy (1H-NMR), and the free fatty acid compositions were analyzed using gas chromatography–mass spectrometry (GC-MS). In total, 48 WLOM compounds were identified, including amino acids, amino acids derivatives, organic acids, nucleic acids, vitamins, sugars, alcohols and small peptides. In addition, 16 free fatty acid compounds were detected. Compared with the other four hams, the Sanchuan ham had the highest total WLOM compounds and free fatty acid contents (P < 0.05). Comprehensive multivariate data analysis showed that free amino acids (FAAs) are the main metabolites, and FAAs accounted for about 53.45%–59.71% of the total WLOM compounds for five kinds of Yunnan dry-cured hams. These results contribute to a better understanding of quality differences in dry-cured ham.
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