Comparison of the volatile substance from Jinhua ham and Parma ham by SPME and SDE methods

Volatile flavor compounds from the Jinhua ham and Parma ham by simultaneous distillation extraction(SDE)and solid-phase microextraction(SPME)methods respectively,and identified by the gas chromatography-mass spectrometry.Results showed that the alcohols,aldehydes,ketones,esters,sulphur and ciscarbons are the common components and the flavor compounds are similar except the content is very different.Twelve compounds are all identified by the two techniques;there are more ketones and acids while less aldehydes and hydrocarbons or alcohols in Parma ham;the difference is that there are more acid and alcohols in Jinhua ham and Parma ham by SPME and SDE respectively.