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《Journal of Chinese Institute of Food Science and Technology》 2006-01
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Key Odorants of Jinhua Ham Headspace and Their Formation Pathway

Song Huanlu (School of Chemical & Environmental Engineering, Beijing Technology & Business University, Beijing 100037)  
The odor- active compounds of Jinhua ham headspace were studied using DHS ( dynamic headspace sam- pling) and GC- O ( gas chromatography- olfactometry) methods. 56 odor compounds were picked out, among them 42 compounds were identified, including a variety of odor properties such as dark chocolate, fruity, buttery, grassy, plas- tic, mushroom, popcorn, potato, hay, cheesy, rosy, smoky, fecal, etc. No single compound was responsible for the characteristic aroma of Jinhua ham. The key odorants of Jinhua ham were 2, 3- Butanedione, Hexanal, 1- Octen- 3- one, Methylpropanal, 3- Methylbutanal, Ethyl propanoate, Heptanal, Ethyl hexanoate, ( Z) - 4- Heptenal, 2- Acetyl- 1- pyrro- line, Methional, (E) - 2- Nonenal, according to their odor intensities. These compounds were the products of amino acid degradation, lipid auto- oxidation, Maillard reaction and esterization.
【Fund】: 国家留学基金资助
【CateGory Index】: TS251.6
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