金华火腿生产过程中风味成分的变化

取60条杂交猪后腿作为原料，按金华火腿传统生产工艺进行生产，分别在原料、盐后、晒后、成熟中期、成熟结束、后熟（1）、后熟（2）工艺段随机取5条腿的股二头肌作为样品进行风味成分检测．结果显示：原料腿和盐后腿中检出89种风味物质，晒后腿中检测出90种风味物质，成熟中期和成熟结束腿中分别检测出91种和96种风味物质，在后熟（1）和后熟（2）工艺段分别检测出93种和94种风味物质．这些成分可归类为：烷烯烃、芳香烃、醇、醛、酮、酸、酯、含氧杂环化舍物、含氮化合物、含硫化合物、含氯化舍物、酰胺和萜烯类等物质，其生产过程中的变化规律不同．在金华火腿产品的风味成分中，醛类占化舍物总数的45．07％，酸占18．39％，醇占13、93％，酮占9．00％．主成分分析显示，第一主成分主要由5种直链醛组成，第二主成分主要由5种直链醇和支链醇、2种支链酮、甲苯、已烷等组成．第一和第二主成分总计解释了金华火腿风味成分变化总方差的90．6％。

Time Related Changes in Flavor Compounds of Jinhua Dry-Cured Ham during Processing

Sixty experimental Jinhua hams were processed based on a traditional processing technology with green hams from local cross pigs. Samples of Biceps femoris were taken from 5 hams randomly at each of the key stages of production, i.e., green ham, end of salting, end of sun-drying, middle of aging, end of aging, post-aging(1) and post-aging(2). Analysis of flavor compounds showed that, 89 compounds at green ham and at the end of salting, 90 at the end of sun-drying, 91 at the middle of aging, 96 at the end of aging, 93 at the post-age(1), and 94 at the post-age(2) were detected, respectively. The flavor compounds can be clustered in the following chemical families: alkanes and alkenes, aromatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids, esters, oxygenous heterocycle compounds, nitrogenous compounds, sulphur compounds, chloride compounds, amides, and terpenes, each exhibited different changing pattern during processing. In the flavor substances of the final product of Jinhua ham, the contents of aldehydes, carboxylic acids, alcohols and ketones were 45.07%, 18.39%, 13.93% and 9.00%, respectively. The first principal component was determined by a group mainly containing 5 unbranched aldehydes, and the second was determined by a group mainly consisting of 5 branched and unbranched alcohols, 2 branched ketones, toluene, hexane and some other flavor compounds. The two principal components explained 90.6% of the total variance of the flavors in Jinhua ham.