Effect of Cooking Methods on the Flavor of Jinhua Ham by GC-MS and Electronic Nose Analysis

Abstract

Jinhua ham is popular in China because of its characteristic aroma. Unlike dry-cured western ham, it is cooked. The objective of this study was to evaluate the effect of three traditional cooking methods, steaming (B), boiling (C) and stewed ham Soup (S) on the volatiles in Jinhua ham (A). The volatiles were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) after extraction by Solid Phase Microextraction (SPME). The volatiles mainly consisted of alcohols, sulfur-containing compounds and cyclic compounds. Results from the Principal Components Analysis (PCA) showed A,

Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

“…The content of the alkane compounds was also high in volatile flavor compounds of Xuan'en ham, and the alkane compounds were the predominant group with the highest number of volatile compounds, 24 in raw ham, 20 in salting ham, 44 in the initial fermentation, 28 in the mid‐fermentation, 46 in the end of fermentation, and 42 in ham product. The change in alkane compounds content in the entire process was not significant, and they contributed little to the flavor of Xuan'en ham for their high thresholds (Dang et al., 2016).…”