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.