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"ROAV" Method: A New Method for Determining Key Odor Compounds of Rugao Ham

Dengyong Liu, Zhou Guang-hong, Xu Xinglian

Open publisher page 47 citations

Abstract

A new method was established considering odor threshold of the corresponding compounds. As volatile compounds of Rugao Ham were analyzed by HS-SPME-GC-MS, this method was used to evaluate their contributions to the whole odor perception. The results showed that 3-methylbutanal, dimethyl trisulfide, 1-octen-3-one, dimethyl disulfide, 1-octen-3-ol and hexanal are the key odor compounds of Rugao Ham, and octanal, heptanal and nonanal are also essential.

About this research paper

What this paper is about

A new method was established considering odor threshold of the corresponding compounds. As volatile compounds of Rugao Ham were analyzed by HS-SPME-GC-MS, this method was used to evaluate their contributions to the whole odor perception. The results showed that 3-methylbutanal, dimethyl trisulfide, 1-octen-3-one, dimethyl disulfide, 1-octen-3-ol and hexanal are the key odor compounds of Rugao Ham, and octanal, heptanal and nonanal are also essential.

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OpenAlex reports 47 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

A new method was established considering odor threshold of the corresponding compounds. As volatile compounds of Rugao Ham were analyzed by HS-SPME-GC-MS, this method was used to evaluate their contributions to the whole odor perception. The results showed that 3-methylbutanal, dimethyl trisulfide, 1-octen-3-one, dimethyl disulfide, 1-octen-3-ol and hexanal are the key odor compounds of Rugao Ham, and octanal, heptanal and nonanal are also essential.

Key concepts: Nonanal, Heptanal, Octanal, Hexanal, Odor, Chemistry, Dimethyl trisulfide, Chromatography

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