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

Author

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

Subjects
Xuanwei ham, Cooking method, Nucleotides, Organic acids, Volatile flavor compounds, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

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
2024
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