Simultaneous Distillation Extraction(SDE) for the Analysis of Volatiles in Jinhua Ham of Different Fermentation Time
Yin Xiaoting Song Huanlu Zu Daohai Jiang Xinye Hua Yongbing (School of Chemical & Environmental Engineering Beijing Technology & Business University, Beijing, 100037)
T The fermentation time is very important for the flavor and quality of Jinhua ham. In this paper, the simultaneous distillation extraction(SDE) was used to analyze Jinhua ham ripened for two different processing times, a long traditional one (one year) and a shortened process without fermentation. A total of 77 kinds of volatile compounds were identified one-year ripened Jinhua ham while 62 compounds were found for the Jinhua ham with shortened fermentation time. The ripened ham has got more aldehydes and alcohols(34), especially alkenals and alkenols, than the under-fermentated one(15). The components and their contributions to the flavor of Jinhua ham were also discussed.
【CateGory Index】： TS251