Abstract: In this study,the hydrolysis process of Xuanwi ham by F-Flavourzyme and P-Protamex was optimized,and then theproduction formula of ham flavor with Xuewei ham hydorlysate,amino acids,reducing sugars and other flavor substances through Millard reaction was optimized. The compounds of the ham flavor were analyzed with GC/O method and the key flavor compounds were identified with aroma extract dilution analysis(AEDA) . Compared with reported key flavor compounds,hexanal is absent in the identified ones. Based on this finding,perfect ham flavor product can be obtained by flavor blending.

Key words: Xuanwei ham, Maillard reaction, GC/O technology, flavor blending