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《Food and Fermentation Industries》 2004-12
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Characterization of Odor-active Compounds in Jinhua Ham by GC-Olfactometry

Tian Huaixiang Wang Zhang Xu Shiying (School of Food Science and Technology, Southern Yangtze University, Wuxi, 214036)  
The flavor compounds in Jinhua ham extracted by head space -solid-phase micro extraction (HS-SPME) were analyzed qualitatively by GC-MS and evaluated by GC-olfactometry (GC-O) method via a self-made, simple and convenient sniffing equipment attached to the outlet of capillary column. Ethyl acetate, 2,3-pentanedione, hexanal, (3-methyl thio)-propanal, 1-octen-3-ol and nonanal were used as external standards to calibrate the difference between sniffing time and retention time determined by gas chromatography. 22 compounds of 26 sensory appraisements from Jinhua ham could be confirmed by GC-MS and GC-O experiments. These volatile flavor compounds contributed significantly to overall flavor of Jinhua ham.
【CateGory Index】: TS251
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