2009•Nanjing Nongye Daxue xuebaoRequires access

Study on key odor compounds of Jinhua Ham

XU Xing-lian

Abstract

Volatile compounds of Jinhua Ham were analyzed by HS-SPME-GC-MS,and a new parameter namedrelative odor activity value(ROAV)was applied in evaluating the contributions to global odor perception of Jinhua Ham samples,considering odor threshold.The results showed that dimethyl trisulfide,3-methylbutanal,dimethyl disulfide,1-octen-3-ol,octanal,(E)-2-decenal and nonanal were the key odor compounds of Jinhua Ham.And hexanal,heptanal,benzaldehyde,benzeneacetaldehyde and(E)-2-octenal also played an important role in the global odor perception.

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Key concepts: Nonanal, Hexanal, Odor, Octanal, Heptanal, Chemistry, Dimethyl trisulfide, Food science