THE FORMATION AND CHANGE OF VOLATILE FLAVOR COMPOUNDS IN THE PROCESS OF XUANWEI HAM
QIAO Fa-dong1, MA Chang-wei2 (1.Bioengineering College,Henan University of Technology,Zhengzhou 450052,Henan,China;2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
According to the producing technology condition of traditional Xuanwei ham, the key producing technology of standardization was conducted and the volatile flavor compounds formed were extracted and analyzed with simultaneous distillation extraction (SDE) and GC/MS methods. The results showed that the kinds of the volatile flavor compounds varied with the prolonged processing, and the relative total content reached the most at 6 months. The volatile flavor compounds identified were 48, 29 and 19, 79 and 50, 98 and 67 respectively from samples of M. semimembranosus and M. Biceps semoris at 0, 4, 6 and 12 months; the relative contents at the same samples were 1 685.50, 3 433.40 and 6 677.56, 9 240.16 and 13 227.85, 5 550.80 and 9 675.81 μg nonane·100 g-1(DM).Aldehydes with low flavor threshold have made great contribution to the flavor of Xuanwei ham. Heterocycle and sulphur compounds as to how to influence Xuanwei ham flavor have not been settled because of their low content and great variation.