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采用顶空-固相微萃取技术(HS-SPME)和气相色谱-嗅闻仪-质谱联机法(GC-O-MS),对未发酵和已发酵9,12,15,18个月的金华火腿皮下脂肪气味化合物进行定性定量分析和感官评价。在火腿发酵过程中,气味物质的含量和嗅闻强度不断变化并呈增强趋势。对气味物质的OAV值(气味活性值)与感官评价的结果进行分析,共发现49种气味活性物质,其中8种化合物的贡献度较大,分别是:3-甲基丁醛、己醛、1-辛烯-3-酮、2,6-二甲基吡嗪、3-甲硫基丙醛、(反,反)-2,4-庚二烯醛、3-甲基丁酸、γ-十一内酯。
The fermentation of unfermented and fermented 9, 12, 15 and 18-month Jinhua was performed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-olfactory analyzer- The ham subcutaneous fat odor compounds were subjected to qualitative and quantitative analysis and sensory evaluation. In the process of ham fermentation, the content of smell substances and the smell intensity are constantly changing and increasing. OAV values (odor activity values) and sensory evaluation results of odor substances were analyzed. A total of 49 kinds of odor-active substances were found, of which 8 kinds of compounds contributed a great deal, namely 3-methylbutyraldehyde, 2-dimethylpyrazine, 3-methylthiopropanal, (trans, trans) -2,4-heptadienal, 3-methylbutyric acid, γ Undecalactone.