食品科学 ›› 2004, Vol. 25 ›› Issue (11): 221-226.

• 分析检测 • 上一篇    下一篇

金华火腿传统工艺过程挥发性风味物质的分析研究

 章建浩, 朱健辉, 王莉, 周光宏, 刘杨岷, 王利平   

  1. 南京农业大学农畜产品加工与质量控制重点开放实验室,江南大学测试中心
  • 出版日期:2005-11-15 发布日期:2011-10-24

Analysis and Research on Volatile Flavor Compounds of Jinhua Ham during Traditional Processing

 ZHANG  Jian-Hao, ZHU  Jian-Hui, WANG  Li, ZHOU  Guang-Hong, LIU  Yang-Min, WANG  Li-Ping   

  1. 1.Key Laboratory of Food Processing and Quality Control of Chinese Ministry of Agriculture,Nanjing Agricultural University;2. Determination Center of South Yangtze University
  • Online:2005-11-15 Published:2011-10-24

摘要: 通过对金华火腿传统工艺过程晒后、中温发酵、高温成熟、成熟下架样品中挥发性风味物质的分析测定,研究传统工艺过程中挥发性风味物质的发展规律,结果表明:共有78种挥发性风味物质检出,醛、羧酸、醇、酯、酮、脂肪族和芳香族碳氢化合物、含硫化合物、吡嗪是主要成分;工艺工程中醛和酮的相对含量随温度的升高而逐渐降低,羧酸、酯、吡嗪和含硫化合物的相对含量逐渐增加。金华火腿的高温成熟工艺使来自于美拉德反应的羧酸有显著增加,这是金华火腿与地中海地区干腌火腿最显著的区别,也是金华火腿具有其独特风味的主要原因。

关键词: 金华火腿, 高温成熟, 挥发性风味物质, 羧酸

Abstract: The volatile flavor compounds development of jinhua ham was studied during traditional processing. The results showedthat a total of 78 volatile compounds were tentatively identified, the bases were aldehydes, carboxylic acids, alcohols, ketones, esters,aromatic and aliphatic hydrocarbons, sulphur compounds and benzene. The percentage of aldehydes & ketones was graduallyreduced with the increase of temperature, and alcohols,carboxylic acids, esters, benzene and sulphur compounds had graduallyincreased. During high-temperature maturating carboxylic acids ,was from Maillard reaction, markedly increased with temperature,which was the most obviously difference between jinhua ham and Mediterranean region dry-cured ham ,and also that is the mainreason why the jinhua ham gave an unique flavor.

Key words: jinhua ham, high-temperature maturating, volatile flavor compounds, carboxylic acids