Priliminary Investigation Of Methods For Study On Volatile Compounds Of Xuanwei Ham

Volatile compounds from XuanWei ham were isolated by simultaneous distillation-extraction (SDE) . purge and trap (PT) and solid-phase microextraction (SPME) method and analyzed by gas chromatography/mass spectrometry (GC/MS). According to experimental results, the optimal conditions to extract volatile compounds were determined. Three different extraction techniques were compared which provided selective extraction and analysis techniques to further study on volatile flavor compounds from XuanWei ham in future. In addition to, Sensory properties of ham flovor were analyzed by GC / olfactometry and descriptive sensory techniques. The main results were:Eighty-four volatile compounds were identified by means of SDE combined with GC / MS ; twenty-nine volatile compounds were identified by means of PT combined with GC / MS ; seventy-two volatile compounds were identified by means of SPME combined with GC / MS . With the application of SDE and SPME combined with GC / MS for the analysis of ham volatile compounds, the main compounds were composed of aldehydes hydrocarbons, alcohols, ketones, acids, esters, heterocyclic compounds and so on. The volatile compounds identified coincided with those reported for different types of dry-cured ham in the literature. But ,With the application of PT combined with GC / MS for the analysis of ham volatile compounds, The sum of volatiles compounds identified was far fewer than that of those ham reported in the literature which were identified by the same method.Comparison of SDE, PT and SPME showed that the overall flavor properties of ham may be analyzed by SDE combined with GC / MS . in contrast to, the flavor properties of volatiles identided by SPME combined with GC / MS were close to the true flavor of ham furthermore. Expect that, SPME was one kind of convenient, economic and fast method.Various flavor were sniffed distinctly such as green, fruit, onion, toast, fat and so on When Sensory properties of ham flovor were analyzed by GC / olfactometry and descriptive sensory techniques.