Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

Jing Yang; Shu Shi; Ping Wang; Gui Peng Li; Huai Yao Wang; Wen Liang Wu; Zhang Luo; Qian Yang Gao; Zhen Dong Liu

Food Chemistry: X (Oct 2024)

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

Jing Yang,
Shu Shi,
Ping Wang,
Gui Peng Li,
Huai Yao Wang,
Wen Liang Wu,
Zhang Luo,
Qian Yang Gao,
Zhen Dong Liu

Affiliations

Jing Yang: Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China; Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi of Xizang 860000, China
Shu Shi: Chongqing Vocational Institute of Tourism, Chongqing 409000, China
Ping Wang: Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
Gui Peng Li: Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
Huai Yao Wang: Yunnan Yiji Food Co., Wuhua Kunming, Yunnan 650000, China
Wen Liang Wu: School of Information Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
Zhang Luo: Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
Qian Yang Gao: Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China
Zhen Dong Liu: Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi, Tibet 860000, China; Key Laboratory of Tibetan Medicine Resources Conservation and Utilization of Tibet Autonomous Region, Xizang Agriculture and Animal Husbandry University, Nyingchi of Xizang 860000, China; Corresponding author at: School of Information Engineering, Northwest A&F University, Shaanxi, Yangling, 712100 China.

Journal volume & issue: Vol. 23
p. 101713

Abstract

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To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST received the highest overall sensory score. High-performance liquid chromatography (HPLC) revealed that the total nucleotide content was significantly different (P 1). This study aimed to support comprehensive research on the flavor characteristics of cooked Xuanwei ham and guide the selection of appropriate processing methods.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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