云南三川火腿和风干火腿挥发性风味成分分析

采用气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）对比分析不同发酵阶段（6、8、10、12 个月）三川火腿和同一地区相同发酵阶段风干火腿中的挥发性风味成分，研究三川火腿、风干火腿挥发性风味成分的变化规律。结果表明：三川火腿共检出58 种挥发性风味成分，其中醛类9 种、醇类11 种、酮类7 种、酸类7 种、酯类6 种、烃类12 种、其他成分6 种；风干火腿共检出58 种挥发性风味成分，其中醛类10 种、醇类11 种、酮类6 种、酸类6 种、酯类4 种、烃类14 种、其他成分7 种。对干腌火腿风味具有直接贡献作用的醛类、酮类、酯类、吡嗪类在2 种火腿中均被检测到。其次，2 种火腿中检测到的主体风味成分为醛类和烃类化合物，但烃类化合物的种类、相对含量较高，这与大部分干腌火腿研究结果存在较大差异，这可能是三川火腿独特风味形成的原因。

Volatile Flavor Components of Sanchuan Ham and Air-Dried Ham

Gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile flavor components in Sanchuan ham samples at different fermentation stages(6,8,10,12 months)and compare them with those in air-dried ham samples from the same area at the same stages as Sanchuan ham.The pattern of variations in volatile flavor components in the two kinds of ham was investigated.The results showed that a total of 58 volatile flavor components in Sanchuan ham were detected,including 9 aldehydes,11 alcohols,7 ketones,7 acids,6 esters,12 hydrocarbons,and 6 other compounds.Similarly,58 volatile flavor components were detected in air-dried ham,including 10 aldehydes,11 alcohols,6 ketones,6 acids,4 esters,14 hydrocarbons,and 7 other compounds.Aldehydes,ketones,esters and pyrazines that directly contribute to the flavor of dry-cured ham were detected in both kinds of ham.The main flavor components detected in the two kinds of ham were aldehydes and hydrocarbons,with the number and amount of hydrocarbons being relatively higher than those of aldehydes.This was quite different from the results for most dry-cured hams,which may account for the unique flavor of Sanchuan ham.