Abstract: Jinhua ham flavor quality grade differences were researched by analyzing Free-amino acid(FAA)、NaCl, water content and volatile flavor compounds in grade Jinhua ham. The result showed that FAA gross separately was 7.49% and 4.87% in first and two grade ham, and difference marked. Therein Glu, Ala, Leu, Lys in first-grade ham separately increased 26%, 24%,55% and 107% as compared with two-grade ham. NaCl content was higher and water content lower. 77 and 80～82 species in ham muscle and fat of volatile flavor compounds were checkout. Aldehydes, carboxylic acids, alcohols, esterswere were dominant volatile flavor compounds. Flavor compounds in subcutaneous fat was more abundance than in muscle. The manner of handcraft workshop and uncultured processing condition of traditional Jinhua ham mainly caused for produceing quality grade differences. The modernization and standardization for traditional processing of dry-cured ham is necessary condition for increasing flavor quality.

Key words: dry-cured ham, grade, flavor quality, free-amino acid(FAA)