[Separation and identification of volatile flavors of Jinhua ham by gas chromatography-mass spectrometry coupled with head space solid phase microextraction].
Head space solid phase microextraction (SPME) technique was employed to extract volatile flavor compounds from the Chinese traditional food, Jinhua ham. Volatile flavor components of Jinhua ham were isolated and identified successfully by capillary gas chromatography-mass spectrometry (GC-MS). A 75 microm carboxen/poly (dimethysiloxane) (CAR-PDMS) fiber was selected to be the optimum fiber among four different fibers. Optimum adsorption time was 40 min at 60 degrees C. Aldehydes, carboxylic acids and acetones were the major flavor compounds of Jinhua ham.
Tian
Huaixiang
H
School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China. thx860510@hotmail.com
Wang
Zhang
Z
Xu
Shiying
S