1. China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China;
2. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Abstract：The volatile flavor compounds of different grades of Jinhua hams from different sampling positions were analyzed by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS). Results showed that the volatile flavor components of Jinhua ham differed significantly among different quality grades and different positions from the same grade. Toluene, benzaldehyde and nonanal were the most abundant volatile constituents from the first stick stuck into premium ham, which accounted for 11.74%, 9.93% and 8.64% of the total volatiles, respectively;γ-butyrolactone, nonanal and toluene were identified as the most prominent volatile components from the second stick, which represented 10.49%,10.23% and 8.76%, respectively; and the most predominant volatile compounds from the third stick were nonyl aldehyde, isovaleric acid and 2-pentyl furan, which accounted for 14.12%, 8.69%and 8.01%, respectively. The most abundant volatile components from the first stick of first-grade ham were 2-pentyl furan, hexanal and nonanal, accounting for 17.85%, 14.70% and 12.07% of the total volatiles, respectively; phenol, tetrahydro geraniol and toluene from the second stick, accounting for 44.81%, 17.43% and 4.04%, respectively;and hexanal, tetrahydro geraniol and α-pinene from the third stick, representing 25.75%, 13.89% and 6.90%. As for second-grade ham, nonyl aldehyde, hexanal and trans-2 -decene aldehyde were the main volatile flavors from the first stick, accounting for 14.91%, 12.71% and 6.89% of the total volatiles, respectively; hexanal, 2,3,5,6-tetramethyl pyrazine and butyric acid from the second stick, which represented 23.74%, 15.82% and 6.58%, respectively; and nonyl aldehyde, hexanal andδ-nonalactone accounting for 19.27%, 15.28%and 5.59%, respectively.
2014, Vol. 28 
