标准化工艺条件下大河乌猪火腿发酵过程中的挥发性风味物质变化

该研究采用固相微萃取-气相色谱-质谱（solid-phase microextraction-gas chromatography-mass spectrometry，SPME-GC-MS）技术结合偏最小二乘－判别分析（PLS-DA）和相对气味活度值（relative odor activity value，ROAV）对发酵90 d、150 d、210 d、270 d、450 d和630 d的大河乌猪火腿的挥发性风味物质进行分析。结果表明：发酵过程中共鉴定到137种挥发性风味成分，包括醛、醇、酸、烃、酮、酯、芳香族类及其他类化合物，其中，醛类（51.63%~68.17%）和醇类（12.73%~23.64%）的种类和含量最为丰富；随着发酵时间的延长，挥发性风味物质种类增加了23种，但四个不同发酵期（210 d、270 d、450 d、630 d）的大河乌猪火腿中挥发性风味物质组成相似，说明发酵至210 d时主体风味化合物已经形成；发酵过程中关键风味物质有1-庚醇、3-甲基-1-丁醇、3-甲基丁醛、2,3-辛二酮、苯乙醛、己醛、辛醛、壬醛等16种。标准化工艺条件下发酵时间对火腿挥发性风味物质的形成有一定的影响，且大河乌猪火腿的加工期可定为10~12个月，研究为大河乌猪火腿标准化加工技术提供理论依据。

Changes of Volatile Flavor Substances in the Fermentation of Dahe Black Pig Ham under Standardized Technological Conditions

Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology combined with partial least squares-discriminant analysis (PLS-DA) and relative odor activity value ( ROAV) were used to analyze the volatile flavor compounds of Dahe black pig ham fermented for 90 d, 150 d, 210 d, 270 d, 450 d and 630 d. The results showed that a total of 137 volatile flavor components were identified during the fermentation process, including aldehydes, alcohols, acids, hydrocarbons, ketones, esters, aromatics, and other compounds. Among them, aldehydes (51.63% ~ 68.17%) and alcohols (12.73% ~ 23.64%) were the most abundant in type and content. The types of volatile flavor substances increased (by 23 types) with the extension of the fermentation time, but the compositions of volatile flavor substances in the Dahe black pig ham fermented for different time periods(210 d, 270 d, 450 d, 630 d) resembled. This result indicated that the principal flavor compounds were formed after fermentation for 210 days. The 16 key flavor substances were detected during the fermentation process, including 1-heptanol, 3-methyl-1-butanol, 3-methylbutanal, 2,3-octanedione, phenylacetaldehyde, hexanal, octanal, and other substances. The fermentation time under the standardized process conditions hada certain impact on the formation of volatile flavor compounds in ham, and the processing period of Dahe black pig ham can be set to 10~12 months. The research provides a theoretical basis for standardized processing of Dahe black pig ham.