Abstract:

Changes in physicochemical characteristics (color, browning degree and representative products) of Maillard
reaction and flavor compounds during the conventional and modern production process of Jinhua ham were examined
to explore the role of the traditional sun-drying process in the Maillard reaction and the formation of flavor compounds
in Jinhua ham. The results showed that protein content, browning, color and antioxidant activity of Jinhua ham at the
stage of dehydration (sun-drying in traditional process/natural air drying in modern process) were significantly different
(P < 0.05). The contents of three representative Maillard reaction products acrylamide, 5-hydroxymethyl furfural and
pyrazine in Jinhua ham produced by traditional process were 0.16 mg/g, 0.025 and 0.090 μg/g, which were 6.67%, 31.58%
and 28.57% higher than those of Jinhua ham produced by modern process, respectively. In addition, Maillard reaction
products such as aldehydes, ketones, and N-, and S-containing heterocycles in Jinhua ham produced by traditional process
were higher when compared with Jinhua ham produced by modern process. In summary, the traditional sun-drying process
has a catalytic role in the Maillard reaction and flavor formation in Jinhua ham.

Key words: Jinhua ham, sun-drying, Maillard reaction, flavor materials