摘要
应用动态顶空制样(DHS)和气相色谱-吸闻(GC-O)方法对金华火腿顶空中的气味化合物进行了分析,共有56种气味化合物被检测出,其中42种已被确定;没有哪种单一化合物能赋予对金华火腿的特征香气。这些化合物包括许多的气味特征如深色巧克力味、水果味、奶油味、青草味、塑料味、蘑菇味、爆米花味、熟土豆味、干草味、奶酪味、玫瑰味、烟熏味以及腐臭味等等。金华火腿中的关键气味化合物为丁二酮、己醛、1-辛烯-3-酮、甲基丙醛、3-甲基丁醛、丙酸乙酯、庚醛、己酸乙酯、顺-4-庚烯醛、2-乙酰基-1-吡咯啉、蛋硫醛(Methional)和反-2-壬烯醛。
The odor-active compounds of Jinhua ham headspace were studied using DHS （dynamic headspace sampiing） and GC-O （gas chmmatography-olfactoinetry） methods. 56 odor compounds were picked out, among them 42 compounds were identified, including a variety of odor properties such as dark chocolate, fruity, buttery, grassy, plastic, mushroom, popcorn, potato, hay, cheesy, rosy, smoky, fecal, etc. No single compound was responsible for the characteristic aroma of Jinhua ham. The key odorants of Jinhua ham were 2, 3-Butanedione, Hexanal, 1-Octen-3-one, Methylpropanal, 3-Methylbutanal, Ethyl pmpanoate, Heptanal, Ethyl hexanoate, （Z） -4-Heptenal, 2-Acetyl-1-pyrro. line, Methional, （E） -2-Nonenal, according to their odor intensities. These compounds were the products of amino acid degradation, lipid auto-oxidation, Maillard reaction and esterization.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第1期48-52,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
国家留学基金资助
