title: Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
abstract: This study investigated the influence of partial substitution of NaCl with KCl on the formation of volatile compounds in bacons during processing using a purge and trap dynamic headspace GC/MS system. Three substitutions were 0% KCl (I), 40% KCl (II), and 70% KCl (III). The profiles of the volatile compounds significantly changed during processing, particularly during the drying/ripening. At the end of process, the bacons from substitution III formed significantly higher levels of lipid-derived volatiles, such as straight chain aldehydes, hydrocarbons than bacons from substitution I and II, whereas the latter formed higher levels of volatiles from amino acid degradation such as 3-methylbutanal. There were very few differences in volatile formation between 0% and 40% KCl application. These results suggest that K(+) substitution of Na(+) by more than 40% may significantly change profiles of volatiles in finished dry-cured bacons and therefore would result in changes in the product aroma and/or flavour.
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Haizhou
authors.initials: H
authors.lastname: Wu
authors.affiliation: Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, GA 30605, USA.
authors.forename: Hong
authors.initials: H
authors.lastname: Zhuang
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Yingyang
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Tang
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Xiang
authors.initials: X
authors.lastname: Yu
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Men
authors.initials: M
authors.lastname: Long
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Jiamei
authors.initials: J
authors.lastname: Wang
authors.affiliation: National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: jianhao_zhang@163.com.
authors.forename: Jianhao
authors.initials: J
authors.lastname: Zhang
mesh_terms: D000447:Aldehydes / Q000737:chemistry; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D008461:Meat Products / Q000032:analysis*; D011189:Potassium Chloride / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D055549:Volatile Organic Compounds; D012965:Sodium Chloride; D011189:Potassium Chloride; C032251:isovalerylaldehyde
keywords: Dry-cured bacon; Potassium chloride; Sodium chloride substitution; Volatile compounds