摘要
腌制时间对金华火腿的风味与质量十分重要 ,文中采用同时蒸馏提取法比较了成熟火腿(发酵 1a)和生火腿 (未经发酵 )中的风味成分 ,分别得到了 77种和 62种化合物。结果显示 ,成熟火腿中的醛醇类物质 (3 4种 )尤其是烯醛和烯醇的种类和数量明显多于生火腿 (1 5种 )。同时 ,文中还讨论分析了各类组分及它们的风味贡献。
T The fermentation time is very important for the flavor and quality of Jinhua ham. In this paper, the simultaneous distillation extraction(SDE) was used to analyze Jinhua ham ripened for two different processing times, a long traditional one (one year) and a shortened process without fermentation. A total of 77 kinds of volatile compounds were identified one-year ripened Jinhua ham while 62 compounds were found for the Jinhua ham with shortened fermentation time. The ripened ham has got more aldehydes and alcohols(34), especially alkenals and alkenols, than the under-fermentated one(15). The components and their contributions to the flavor of Jinhua ham were also discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期122-128,共7页
Food and Fermentation Industries
