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《Food Science and Technology》 2008-10
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Characterization of odor-active compounds from Xuanwei ham headspace

HE Jie1, SONG Huan-lu2, CHEN Geng-jun2, ZHANG Zhen-bo2, MA Chang-wei1 (1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083; 2.School of Chemical & Environmental Engineering, Beijing Technology & Business University, Beijing 100037)  
The odor-active compounds of Xuanwei ham were analysed by dynamic headspace sampling (DHS) method combined with gas chromatography-olfactometry/gas chromatography-mass spectrometry (GC-O/GC-MS). 42 odour-active compounds could be detected from the volatile compounds extracted from hams by purge and trap(P T). Compounds contributing to Xuanwei ham odor were aldehydes(15), ketones (5), acids(1), alcohols(3), esters(2), sulfur-containing compounds(7), nitrogen-containing compounds(6), aromatic hydrocarbons(4), terpenoid(2). While the important odor-active compounds were 3-methylbutanal, hexanal, 3-(methylthio)propanal, 1-octen-3-one and octanal. 7 descriptive words(sour, cured, fatty, meaty, green, potato, toasted) were identified by quantitative descriptive analysis (QDA).
【Fund】: 国家“十一五”科技支撑计划重大项目(2006BAD05A03)
【CateGory Index】: TS251.65
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