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| Volatile Flavor Components of Sanchuan Ham and Air-Dried Ham |
| GAO Yan, LI Shijun, LIANG Dingnian, HU Yongjin, XUE Qiaoli |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Editorial Office of Journal of Yunnan Agricultural University, Kunming 650201, China |
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Abstract Gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor components in Sanchuan ham samples at different fermentation stages (6, 8, 10, 12 months) and compare them with those in air-dried ham samples from the same area at the same stages as Sanchuan ham. The pattern of variations in volatile flavor components in the two kinds of ham was investigated. The results showed that a total of 58 volatile flavor components in Sanchuan ham were detected, including 9 aldehydes, 11 alcohols, 7 ketones, 7 acids, 6 esters, 12 hydrocarbons, and 6 other compounds. Similarly, 58 volatile flavor components were detected in air-dried ham, including 10 aldehydes, 11 alcohols, 6 ketones, 6 acids, 4 esters, 14 hydrocarbons, and 7 other compounds. Aldehydes, ketones, esters and pyrazines that directly contribute to the flavor of dry-cured ham were detected in both kinds of ham. The main flavor components detected in the two kinds of ham were aldehydes and hydrocarbons, with the number and amount of hydrocarbons being relatively higher than those of aldehydes. This was quite different from the results for most dry-cured hams, which may account for the unique flavor of Sanchuan ham.
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2021, Vol. 35 
