Study On The Flavor And Quality Grade Of Jinhua Ham

Dry cured ham is one of the traditional meat products in China.Through a series of processes such as salting,washing,dehydration and ripening of the raw leg,the final product of dry cured ham is obtained.Flavor is an important quality index to evaluate dry cured ham.At present,there are many researches on the contribution of volatile compounds and the mechanism of flavor formation by domestic researchers.It is confirmed that among hundreds of volatile compounds,some of them are identified as the key aroma components in cured meat products.The processing of Chinese style ham mainly depends on manual work and there is no fixed production standard,which hinders the development of the industry itself.Therefore,this paper proposes the solution of detecting volatile flavor substances and establishing the fingerprint of dry cured ham flavor.In this study,independent sample t-test and logistic regression analysis were used to analyze the differences of consumer's gender,age,education level and other factors,so as to determine the significant differences between the consumption of dry cured ham and the social demographic characteristics;Jinhua ham,the favorite of consumers,was selected as the experimental object through the questionnaire;different extraction methods were used in combination with high-throughput gas chromatography fly The volatile aroma compounds of Jinhua Ham samples with different aging time were determined by time-mass spectrometry,and the identification of Jinhua Ham samples with different aging time was carried out by gas chromatography-ion transfer spectrometry and electronic nose technology.The main results are as follows:(1)The sex and age of consumers have significant influence on the consumption of dry cured ham.Because some consumers can't accept the fermented smell of dry cured ham,the consumers' preference for dry cured ham products generally focuses on the neutral attitude of 5 points,and 98% of consumers choose to buy dry cured ham products in large supermarkets.The factors influencing consumers' purchase of dry cured ham include taste,fragrance,texture,color,nutrition,price and brand.In the investigation of taste and fragrance preference,taste preference is fresh and salty,77% of consumers prefer roast meat smell,pickled smell and roasted nut smell,which provides theoretical basis for sensory characteristics of dry cured ham.The brand of dry cured ham products has an important impact on consumers' willingness to consume dry cured ham.At present,Jinhua ham is the most well-known ham brand among consumers,and consumers still pay most attention to food safety,health and price issues.(2)From the perspective of the types of compounds extracted,solvent assisted flavor evaporation extraction method has a better effect on the extraction of volatile compounds in Jinhua ham samples,the most compounds are extracted,and the least compounds are obtained by solid-phase microextraction method.Among them,methyl hexanoate,methyl octanoate and methyl decanoate were detected only by solid phase microextraction;2,3-butanediol was detected only by closed-loop dynamic needle trapping;2-heptanone,methyl pyrazine,2-ethyl-6-methyl-pyrazine and 2,5-dibutylfuran were detected only by solvent assisted flavor evaporation.In this study,we can further explore the cause of the unique aroma of Jinhua ham,and provide a theoretical basis for the selection of extraction methods of volatile aroma compounds of Jinhua ham.(3)A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry.The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds.Alcohol(octanol,2-methylbutanol),ketones(2-butanone,2-hexanone,2-heptanone,acetoin,gamma-butyrolactone),aldehydes(butanal,3-methylbutanal),ester(propyl acetate)and carboxylic acids(3-methylbutanoic acid)were considered as the main volatile compounds in the Jinhua ham samples.This GC-IMS method,then,proved to be feasible for the rapid and comprehensive detection of volatile compounds in Jinhua hams,and PCA analysis was able to provide information related to aging time.