摘要
风味对干腌火腿的质量十分重要 ,它与生产所用原料、生产工艺和参数密切相关。文中比较了金华火腿与欧洲几种著名火腿的风味成分 ,结果显示 ,中西方火腿的风味组成相似 ,醇、醛、酮、酯、含硫化合物、含氮化合物、烷、烯烃类物质是干腌火腿的共有成分 ,但各成分的含量在中西方火腿中存在明显差异 ,金华火腿中烷、烯烃含量最高 ,欧洲的几种火腿中醛类物质含量最高。文中同时分析了干腌火腿中各风味成分的特征和可能的形成机理。
Flavor is very important for dry-cured ham quality, which depends on type of raw material, processing technology and operational parameters. Flavor compounds of dry-cured ham from China and west countries are compared in this paper. The results show that compounds consisted in these dry-cured hams are similar in that alcohols, aldehydes, ketones, esters, sulphur compounds, nitrogenous compounds, alkanes and alkenes are common substances. However, there are important differences in the content of some other compounds. Alkanes and alkenes are the predominant substances in Jinhua ham while aldehydes are found of more proportion in westrn hams. In this paper, the characteristics and possible formation mechanism of every flavor compounds are also analyzed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第11期81-88,共8页
Food and Fermentation Industries
基金
国家 8 63计划课题资助项目 (No.2 0 0 2AA2 4 80 31 )
