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

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

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-perfor...

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Veröffentlicht in:Food Chemistry: X 2024-10, Vol.23, p.101713, Article 101713
Hauptverfasser: Yang, Jing, Shi, Shu, Wang, Ping, Li, Gui Peng, Wang, Huai Yao, Wu, Wen Liang, Luo, Zhang, Gao, Qian Yang, Liu, Zhen Dong
Format: Artikel
Sprache:eng
Schlagworte:
Cooking method
Nucleotides
Organic acids
Volatile flavor compounds
Xuanwei ham
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Zusammenfassung: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 
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101713