Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Biochemistry

Background:

• Small peptides, particularly dipeptides, are crucial for the characteristic flavor of dry-cured hams.
• Understanding the dynamics of these compounds during processing is key to optimizing ham quality.

Purpose of the Study:

• To identify and quantify seven specific dipeptides in dry-cured hams.
• To analyze the changes in dipeptide concentrations over extended processing times (6-24 months).
• To investigate the sensory properties and potential health impacts of these dipeptides.

Main Methods:

• Hydrophilic interaction liquid chromatography (HILIC) coupled with tandem mass spectrometry (MS/MS) was employed for separation, identification, and quantification.
• Samples were analyzed at multiple processing stages: 6, 12, 18, and 24 months.
• In silico analyses were performed to predict sensory characteristics, allergenicity, toxicity, and physicochemical properties.

Main Results:

• Concentrations of DA, DG, EE, ES, and EV dipeptides increased with processing time, reaching up to 23 μg/g.
• The dipeptide VG concentration decreased significantly from 7 to 4 μg/g over the 24-month period.
• The dipeptide PA remained at low levels (380-550 ng/g) throughout processing.

Conclusions:

• The observed dipeptide changes suggest significant activity of muscle dipeptidyl peptidases during dry-cured ham aging.
• In silico findings provide valuable data on the sensory contributions (bitter, umami) and safety profiles of these flavor compounds.
• This research aids in understanding and potentially enhancing the desirable taste attributes of dry-cured hams.