Separation and Identification of Volatile Flavors of Jinhua Ham by Gas Chromatography-Mass Spectrometry Coupled with Head Space Solid Phase Microextraction
顶空固相微萃取-气相色谱-质谱法分离鉴定金华火腿的挥发性风味物质

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.