不同等级金华火腿挥发性风味物质分析

采用热脱附-气相色谱-质谱联用(thermal desorption-gas chromatograph-mass spectrometer,TD-GC-MS)检测不同等级、不同部位金华火腿挥发性风味物质。结果表明:不同等级的金华火腿挥发性风味物质具有很大的差异,相同等级金华火腿不同部位之间差别也很大。特级火腿第一签中甲苯、苯甲醛和壬醛的相对含量最高,分别达到11.74%、9.93%和8.64%;第二签中γ-丁内酯、壬醛和甲苯相对含量最高,分别达到10.49%、10.23%和8.76%;第三签中壬醛、异戊酸、2-戊基呋喃相对含量最高,分别达到14.12%、8.69%和8.01%。一级火腿第一签中2-戊基呋喃、己醛和壬醛的相对含量最高,分别达到17.85%、14.70%和12.07%;第二签中苯酚、四氢香叶醇和甲苯相对含量最高,分别达到44.81%、17.43%和4.04%;第三签中己醛、四氢香叶醇、α-蒎烯相对相对含量最高,分别达到25.75%、13.89和6.90%。二级火腿第一签中壬醛、己醛和反式-2-癸烯醛的相对含量最高,分别达到14.91%、12.71%和6.89%;第二签中己醛、2,3,5,6-四甲基吡嗪和正丁酸相对含量最高,分别达到23.74%、15.82%和6.58%;第三签中壬醛、己醛、δ-壬内酯相对含量最高,分别达到19.27%、15.28%和5.59%。

Analysis of Volatile Flavor Compounds in Jinhua Hams from Different Quality Grades

The volatile flavor compounds of different grades of Jinhua hams from different sampling positions were analyzed by thermal desorption-gas chromatography-mass spectrometry （TD-GC-MS）. Results showed that the volatile flavor components of Jinhua ham differed significantly among different quality grades and different positions from the same grade. Toluene, benzaldehyde and nonanal were the most abundant volatile constituents from the first stick stuck into premium ham, which accounted for 11.74%, 9.93% and 8.64% of the total volatiles, respectively;γ-butyrolactone, nonanal and toluene were identified as the most prominent volatile components from the second stick, which represented 10.49%,10.23% and 8.76%, respectively; and the most predominant volatile compounds from the third stick were nonyl aldehyde, isovaleric acid and 2-pentyl furan, which accounted for 14.12%, 8.69%and 8.01%, respectively. The most abundant volatile components from the first stick of first-grade ham were 2-pentyl furan, hexanal and nonanal, accounting for 17.85%, 14.70% and 12.07% of the total volatiles, respectively; phenol, tetrahydro geraniol and toluene from the second stick, accounting for 44.81%, 17.43% and 4.04%, respectively;and hexanal, tetrahydro geraniol and α-pinene from the third stick, representing 25.75%, 13.89% and 6.90%. As for second-grade ham, nonyl aldehyde, hexanal and trans-2 -decene aldehyde were the main volatile flavors from the first stick, accounting for 14.91%, 12.71% and 6.89% of the total volatiles, respectively; hexanal, 2,3,5,6-tetramethyl pyrazine and butyric acid from the second stick, which represented 23.74%, 15.82% and 6.58%, respectively; and nonyl aldehyde, hexanal andδ-nonalactone accounting for 19.27%, 15.28%and 5.59%, respectively.