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《Food Science》 1993-02
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The Investigation on the Volatile Flavour Compounds of Jin-hua Ham

Hangzhou Institute of Commerce, Zhu Shangwu et al  
Volatile flavour components were separated form Jin-hua ham by steam distillation. The distillate was extracted by ether, then concentrated by volatilizing of the ether. Forty-eight components were isolated and identified from the concentrate by GC-MS, inclding alkanes, alcohols, aldehydes, ketonds, alkenes, acids and esters. Most of them were identified from Jin-hua ham for the first time.
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