GC-MS Fingerprints Of Quality Characters From Jinhua Ham

In recent years, Jinhua ham industry scale is expanding constantly with the development of new products and industrial upgrade. However, Jinhua ham enterprises are of varying quality, for the quality of Jinhua ham is not stable, even incomplete fermentation, shoddy and other bad phenomenon exist. Consequently, how to effectively evaluate and monitor the Jinhua ham quality is the major problem that the enterprise and supervision department are facing. At present, there is traditional method and modern analysis method to evaluate the quality of Jinhua ham. Unfortunately, the former is vulnerable to human factors and the latter is time-consuming and tedious. Sometimes, qualitative and quantitative one or several indexes of Jinhua ham do not reflect the quality. Therefore, to establish an accurate and fast method to value the quality of Jinhua ham is playing an important role in solving deficiency of the existing methods, and meeting the needs of Jinhua ham industry. The fingerprint techniques can overall describe the quality characteristics of Jinhua ham, and provide a new thought to evaluate the quality and discriminate among the different types of Jinhua ham.Firstly, the volatile compounds of Jinhua ham were analyzed by gas chromatograph-mass spectrometry (GC-MS). Then, the fingerprints of Jinhua ham aroma were established through GC-MS to provide a new method to evaluate the quality and discriminate among the different years and different types of Jinhua ham.The main results of the research as follows:1The volatile compounds in different years Jinhua ham were extracted by simultaneous distillation extraction (SDE) and analyzed by gas chromatograph-mass spectrometry,82compounds were acquired in the three different years Jinhua ham, and could be clustered into aldehydes, alcohols, ketones, acids, hydrocarbons, esters, furans, pyrazines, sulphur compounds and so on.64flavors were detected in1years Jinhua ham, while65in2years Jinhua ham, and56in3years Jinhua ham,38common components were identified in all three different years Jinhua ham. Flavor compounds were similar in them, but the content was different. The main flavor components of Jinhua ham were aldehydes and hydrocarbons. Aldehydes, alcohols, ketones, esters, furans, pyrazines contributed to the typical aroma of Jinhua ham, hydrocarbons were less important to the flavor, the high content of sulphur compounds and acids influenced the aroma.2The samples of Jinhua ham with different years were detected by GC-MS, and the fingerprints of Jinhua ham were set up through the common peaks picked. The similarity results showed that the samples fingerprints had high similarity for the same years, the angle cosine similarity was greater than0.9, while the similarity with other years fingerprints was less than0.9. Correlation coefficient similarity were smaller than the angle cosine similarity. The samples with different years were well discriminated by hierarchical cluster analysis.3The samples of Jinhua ham with different types were detected by GC-MS. The fingerprints of Jinhua ham were set up through the common peaks picked. The results showed that the samples fingerprints had high similarity for the same type. However, there was low similarity among the different type fingerprints. The samples with different types were well discriminated by hierarchical cluster analysis. Therefore, the fingerprint method is simple and rapid to evaluate the quality of Jinhua ham.