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Molecules 2014, 19(11), 19097-19113;

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
Author to whom correspondence should be addressed.
Received: 12 September 2014 / Revised: 21 October 2014 / Accepted: 5 November 2014 / Published: 19 November 2014
(This article belongs to the Section Natural Products Chemistry)
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The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were identified based on their mass spectrum, linear retention index (LRI), odor properties, or reference compound comparisons. The results showed that a total number of 81 aroma-active compounds were identified by GC-O-MS. Among them, acids (such as acetic acid, butanoic acid and 3-methylbutanoic acid), saturated aldehydes (such as hexanal, heptanal, octanal and 3-methylbutanal), benzene derivatives (such as benzeneacetic acid), ester and lactone (such as γ-nonalactone and γ-decalactone) were identified as critical compounds in Jinhua ham aroma. The results also indicated that the type and content of the odorants increased significantly with the duration of the fermentation period. View Full-Text
Keywords: Jinhua ham; aroma-active compounds; GC-O-MS; DHS; SAFE Jinhua ham; aroma-active compounds; GC-O-MS; DHS; SAFE

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Liu, X.-S.; Liu, J.-B.; Yang, Z.-M.; Song, H.-L.; Liu, Y.; Zou, T.-T. Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods. Molecules 2014, 19, 19097-19113.

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