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《Food Science》 2004-02
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Isolation and Identification of Volatile Compounds of Xuanwei Ham

YAO Ping,QIAO Fa-dong,YAN Hong,MA Chang-wei*(Colloege of Food Science & Nutritional Engineering, China Agricultural University,Beijing 100083, China)  
s :A study was conducted to identify the volatile compounds in Xuanwei hams, processed in the traditional way. Thevolatiles were isolated by using simultaneous distillation-extraction (SDE) method. The distillate was extracted with ether andanalyzed by GC/MS after concentration. Eighty-four compounds were tentatively identified in the volatile fraction. Aldehydes(27), hydrocarbons (22), alcohols (12) and ketones (12) dominated the volatiles. Small amounts of esters (6), acids (1), phenols(1) and other types of compounds (3) were also present. The possible origins of these compounds and their relationship withthe characteristic flavor of Xuanwei ham were discussed.
【CateGory Index】: TS251
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