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《Food Science》 2004-12
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Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism

ZU Dao-hai1,SONG Huan-lu1,*,JIANG Xin-ye1,HUA Yong-bing1,WEI Xiao-jie1,YANG Cheng-dui2(1.School of Chemical and Enviromental Engineering,Beijing Technology and Business University,Beijing 100037,China ;2.Analytical Center of Tsinghua University,Beijing 10008,China)  
Using simultaneous distillation-extraction technique, the volatile aroma compounds of Jin-Hua ham were investigated by means of GC-MS. Several important meat flavor compounds such as (E,E)-2,4-nonadienal, 2-ethyl-furan and 2-pentyl-furan were identified from Jin-Hua Ham. Several compounds identified in this study have not had been previously reported:3- methyl-2-(2-oxopropyl)furan, 2-octen-1-ol, (Z)-Heptenal, methyl n-pentyl-disulphide etc.
【Fund】: 国家“十五”重大科技攻关项目(2001BA501A24)
【CateGory Index】: TS251
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