Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food and Fermentation Industries》 1988-03
Add to Favorite Get Latest Update

Isolation and identification of Volatile Compounds From Cooked Jin-hua Ham

Shen Guohui Wang Linxiang Wang Qin(Wuxi Institute of Light Industry, Wuxi)  
Volatile flavor compounds were isolated from 1500g Jin-hua ham, which is most famous ham in China,by simultaneous distillation-extractor. The isolated volatile flavor compounds were concentrated by spinning band distillator. A total of 75 compounds were identifed by GC-MS. The compounds in the volatiles of cooked Jin-hua ham included hydrecarbons, aldehydes, alcohols, ketons, esters, furans, phenols and sulfur compound. Ethyl maltol was tentatively identified.
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved