Change in Volatile Flavor Components in Qiaoqi Ham During Fermentation

In order to explore the mechanism of flavor formation in Qiaoqi ham, biceps femoris from ham fermented 1, 45, 90, 135, 180 days and 225 days was used as the experimental subject to analyze volatile flavor compounds by gas chromatography-mass spectrometry and solid phase micro-extraction with 75μm CAR/PDMS as the fiber probe. Results indicated that 71 volatile flavor compounds including aldehydes, alcohols, acids, hydroearbons, ketones, esters and phenols were identified in Qiaoqi ham. Aldehydes exhibited the highest content in all volatile flavor compounds. During the fermentation processing, the relative contents of acids, aldehydes, hydroearbons, esters and phenols exhibited an increased trend, whereas alcohols and ketones exhibited a decreased trend. The characteristic flavor of Qiaoqi ham is engendered by the integration of aldehydes, alcohols, acids, hydroearbons, ketones, esters, phenols and other compounds.