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Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays

Qiulian Kong, Weiqiang Yan, Ling Yue, Zhijun Chen, Haihong Wang, Wenyuan Qi, Xiaohua He
Radiation Physics and Chemistry 2017 v.130 pp. 265-272
acids, adverse effects, alcohols, aldehydes, alkanes, aromatic hydrocarbons, cured meats, electrons, flavor, formates, gamma radiation, gas chromatography-mass spectrometry, ham, irradiation, ketones, odor compounds, odors, ready-to-eat foods, storage time, terpenoids
Prosciutto crudo samples were irradiated at 0, 3 and 6 kGy by gamma rays (GR) and electron beam (EB), respectively. The odor scores and volatile compounds were examined after 7 days storage at 4 °C. Volatile compounds from samples without and with irradiation at 6 kGy were analyzed by GC–MS. Fifty-nine compounds were identified, including terpenes, aldehydes, alcohols, ketones, alkanes, esters, aromatic hydrocarbons and acids. Both GR and EB irradiation resulted in formation of (Z)-7-Hexadecenal, cis-9-hexadecenal, tetradecane, E-9-tetradecen-1-ol formate, and losing of hexadecamethyl-heptasiloxane and decanoic acid-ethyl ester in hams. However, GR irradiation caused additional changes, such as formation of undecane and phthalic acid-2-cyclohexylethyl butyl ester, significantly higher level of 1-pentadecene, and losing of (E, E)-2,4-decadienal and octadecane. EB was shown to be better in maintaining ham's original odor than GR. Our results suggest that EB irradiation is a promising method for treatment of ready to eat hams as it exerts much less negative effect on the flavor of hams compared to GR irradiation.