Study On The Flavor And Quality Grade Of Jinhua Ham And Xuanwei Ham

Because of the unique flavor and texture, dry-cured ham is favored by consumers as a traditional cured product. The article identified and analyzed the volatile compounds of Jinhua ham and Xuanwei ham, and evaluated the quality of dry-cured ham by E-nose, E-tongue and sensory evaluation. The main results were as follows:1. Jinhua ham was used as experimental materials. Orthogonal experimental design was used to consider the effects of parameters such as types of Mono TrapTM, weight of hams, the temperature and time of extraction. The optimal extraction parameters were determined as follows: 5.0 g of sample was subjected to extraction at 60 ℃ for 60 min used Mono TrapTMRCC18. Thirty-one compounds including hydrocarbons, aldehydes, ketones, alcohols, acids, esters, sulfur compounds, nitrogen compounds and others were identified in Jinhua ham.2. The application of Monolithic Material Sportive Extraction coupled with gas-chromatography/mass spectrometry has been established to evaluate the volatile compounds of Xuanwei ham including three different years. Sixty-five percent of the volatile compounds which were detected in 3 years Xuanwei ham bring the unpleasant odor, and 19% bring pleasant aroma. Forty-one compounds were acquired in the 2 years Xuanwei ham. Thirty compounds which were detected in 1 year ham has been proved with odor activity, including alcohol(68%), acid(8%), hydrocarbon(4%), aldehydes(6%), ketone(3%), esters(2%), sulphur compounds(1%) and nitrogen compounds(0.1%).In this experiment, 54 compounds were reported. Among them, alcohol, acid compounds and ester compounds in Xuanwei ham have important roles. Ethanol, acetic acid, propionic acid, butyric acid, ethyl acetate, butyl acetate, 2- pentanone, benzaldehyde have significant differences in the three years of Xuanwei ham, therefore which can be taken as the basis for grade evaluation of Xuanwei ham.3. E-nose was used to evaluate the aroma profiles and flavor of Jinhua and Xuanwei ham. PCA and SIMCA were used to discuss the feasibility that if E-nose can distinguish the different area, grades and years of ham. The experiment results show that, there exist certain differences in flavor and aroma intensity among different hams. There are large differences between 1 year of Xuanwei ham and other hams.The super Jinhua ham has similar smell with guaranteed Jinhua ham, 2 years and 3 years of Xuanwei ham, resulting in different degrees of miscalculation in the SIMCA models.4. E-tongue was used to evaluate the taste profiles and flavor of Jinhua and Xuanwei ham. PCA and SIMCA were used to discuss the feasibility that if E-tongue can distinguish the different area, grades and years of hams. The results show that, in the recognition models for two kinds of hams by SIMCA, rejection ratio of the model was 100%. And the rejection ratio of recognition models for Jinhua ham by SIMCA based on E-tongue data of three grades were lower than the models for Jinhua ham based on E-tongue data of single grade,which reach 90%.5. In the sensory evaluation, the scores by scoring method ranked as the following sequence: super Jinhua ham > 2 years of Xuanwei ham > guaranteed Jinhua ham=3 years of Xuanwei ham. The super Jinhua ham has the best flavor, and the odor of 1 year of Xuanwei ham is between ordinary and good. Grade one Jinhua ham has the lowest score, and worse flavor. There were three describing terms by the panelists besides the given ten terms for the odor of hams. Among them, “meaty”, “sauce”, “sour”, “fatty”, “cured”, “roast”were used in the highest frequency. The result of quantitative descriptive analysis show that all the six kinds of hams have obviously meaty, strong fatty, cured odor, and weaker sour and faint scent.