2014•Unpublished venueRequires access

Study on Odorants in Subcutaneous Fat of Jinhua Ham by SAFE and SDE Methods

Liu Xiao-shen

Abstract

The odor active compounds in subcutaneous fat of Jinhua ham fermented for 18 months were extracted by solvent-assisted flavorevaporation( SAFE) and simultaneous distillation extraction( SDE) methods and analyzed by gas chromatography-Olfactrometry-mass spectrometry( GC-O-MS). Totally 40 odorants were detected by SAFE while 22 odorants were detected by SDE. About 10 odorants were identified as key odor active compounds,which were hexanal,heptanal,isopropyl disulfide,octanal,( E)-2-octenal,3-methylbutanoic acid,( E,E)-2,4-decadienal,γ-decalactone,andγ-undecalactone.

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Available abstract

Key concepts: Hexanal, Octanal, Heptanal, Chemistry, Odor, Chromatography, Gas chromatography–mass spectrometry, Food science