Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

作者：Liu, Xiao-Sheng; Liu, Jian-Bin; Yang, Zheng-Mao; Song, Huan-Lu^*; Liu, Ye; Zou, Ting-Ting

来源：Molecules, 2014, 19(11): 19097-19113.

DOI：10.3390/molecules191119097

• Jinhua ham
• aroma-active compounds
• GC-O-MS
• DHS
• SAFE

The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were identified based on their mass spectrum, linear retention index (LRI), odor properties, or reference compound comparisons. The results showed that a total number of 81 aroma-active compounds were identified by GC-O-MS. Among them, acids (such as acetic acid, butanoic acid and 3-methylbutanoic acid), saturated aldehydes (such as hexanal, heptanal, octanal and 3-methylbutanal), benzene derivatives (such as benzeneacetic acid), ester and lactone (such as gamma-nonalactone and gamma-decalactone) were identified as critical compounds in Jinhua ham aroma. The results also indicated that the type and content of the odorants increased significantly with the duration of the fermentation period.

• 出版日期2014-11
• 单位北京工商大学