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| Study on Jinhua Ham Dominant Flavor Compositions by R-cluster Analysis Method |
| LIU Chenglin;HUAN Yanjun;SUN Jing;QIAN Lingyan |
| The State Key Laboratory of Storage and processing of agricultural products, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China |
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Abstract In order to analyze Jinhua ham dominant flavor compositions, flavor studying of different grades Jinhua ham was carried out under a SPME (solid phase microextraction)-GC/MS system, with biceps femoris as samples that were taken out randomly from 5 Jinhua hams of different grades. Results showed that 116 flavors were detected in four grades hams, 84 flavors were detected in grade 1 Jinhua ham, and 84 in grade 2, 83 in grade 3, 92 in grade 4, respectively. We got 13 flavor components using R-cluster analysis by setting the number of clusters finally, which were butyric acid, hexanal, ethyl butyrate, ethanoic acid, pentanal, 2-methyl butyraldehyde,3-methyl butyraldehyde,acetone, 3-methyl-butanoic acid, 2,3℃ butanediol, 2-methyl propioric acid, phenol, and propionic acid.
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2008, Vol. 22 
