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Province","doi-asserted-by":"publisher","award":["2016YFD0401501"],"award-info":[{"award-number":["2016YFD0401501"]}],"id":[{"id":"10.13039\/501100005047","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005047","name":"Natural Science Foundation of Liaoning Province","doi-asserted-by":"publisher","award":["XLYC1807100"],"award-info":[{"award-number":["XLYC1807100"]}],"id":[{"id":"10.13039\/501100005047","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005047","name":"Natural Science Foundation of Liaoning Province","doi-asserted-by":"publisher","award":["2019-MS-006"],"award-info":[{"award-number":["2019-MS-006"]}],"id":[{"id":"10.13039\/501100005047","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The volatile compounds in Jinhua ham samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (SPME), and needle trap (NT) extraction methods combined with gas chromatography\u2013time-of-flight mass spectrometry (GC\u2013TOF\/MS). Hundreds of aroma compounds were identified, including aldehydes, alcohols, ketones, furans, esters, acids, pyrazines, and sulfides. The results showed that NT extracted the greatest number of volatile compounds, whereas the extraction efficiency of SPME headspace adsorption was highest among the three sample preparation methods. Principal component analysis of SPME effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Butyrolactone, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, phenylacetaldehyde, and acetic acid were considered as the main volatile compounds in the Jinhua ham samples at three years of aging. The results showed that SPME\u2013GC\u2013TOF\/MS effectively discriminated among samples by age. By comparing the three extraction methods, this study provides a theoretical basis for the selection of extraction methods of volatile aroma compounds in Jinhua ham.<\/jats:p>","DOI":"10.3390\/foods11233897","type":"journal-article","created":{"date-parts":[[2022,12,5]],"date-time":"2022-12-05T04:10:02Z","timestamp":1670213402000},"page":"3897","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Analysis of Volatile Compounds in Jinhua ham Using Three Extraction Methods Combined with Gas Chromatography\u2013Time-of-Flight Mass Spectrometry"],"prefix":"10.3390","volume":"11","author":[{"given":"Dengyong","family":"Liu","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cong","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lu","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Jinzhou 121013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xi","family":"Feng","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiaotong University, Shanghai 200240, China"},{"name":"Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, CA 95192, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanping","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiaotong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5823-4358","authenticated-orcid":false,"given":"Yin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuan","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiaotong University, Shanghai 200240, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.meatsci.2007.03.028","article-title":"Biochemical changes during processing of traditional Jinhua ham","volume":"77","author":"Zhou","year":"2007","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108178","DOI":"10.1016\/j.meatsci.2020.108178","article-title":"Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)","volume":"168","author":"Liu","year":"2020","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"606","DOI":"10.1016\/j.jfca.2008.11.006","article-title":"Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks","volume":"22","author":"Majcher","year":"2009","journal-title":"J. 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