Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (12): 139-142.

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Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism

ZU Dao-Hai, SONG Huan-Lu, JIANG Xin-Ye, HUA Yong-Bing, WEI Xiao-Jie, YANG Cheng-Dui

1.School of Chemical and Enviromental Engineering,Beijing Technology and Business University ;2.Analytical Center of Tsinghua University

Online:2005-12-15 Published:2011-10-24

Abstract

Abstract: Using simultaneous distillation-extraction technique, the volatile aroma compounds of Jin-Hua ham were investigated by means of GC-MS. Several important meat flavor compounds such as (E,E)-2,4-nonadienal, 2-ethyl-furan and 2-pentyl-furan were identified from Jin-Hua Ham. Several compounds identified in this study have not had been previously reported:3- methyl-2-(2-oxopropyl)furan, 2-octen-1-ol, (Z)-Heptenal, methyl n-pentyl-disulphide etc.

Key words: simultaneous distillation-extraction, Jin-Hua Ham, GC-MS

ZU Dao-Hai, SONG Huan-Lu, JIANG Xin-Ye, HUA Yong-Bing, WEI Xiao-Jie, YANG Cheng-Dui. Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism[J]. FOOD SCIENCE, 2004, 25(12): 139-142.

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Isolation and Identification of Jin-Hua Ham Flavor and Their Forming Mechanism

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