Odour-active compounds of Jinhua ham

Huanlu Song, Keith R Cadwallader, Tanoj K. Singh

Research output: Contribution to journalArticlepeer-review


Using DHS, SAFE, GC-O and GC-MS, the odour-active compounds of Jinhua ham were identified and ranked according their odour potencies. For DHS, the ham powder was purged with a nitrogen stream at a flow rate of 50 ml/min for 25 min, 5 min and 1 min, respectively. The effluent of sample headspace was trapped by a Tenax tube, which was placed onto the vessel for GC-O. The most important odorants (FD factor = 125) in Jinhua ham headspace were ethyl 2-methylbutanoate/ethyl 3-methylbutanoate, hexanal, 1-hexen-3-one, 1-octen-3-one, 2-acetyl-1-pyrroline and 2-methoxyphenol, followed by the following odorants (FD factor = 25): 3-methyl butanal, dimethyl trisulphide, 1-nonen-3-one, butanoic acid, phenylacetaldehyde, 3-methylbutanoic acid, 2-methyl(3-methyldithio)furan, γ-nonalctone and 4-methylphenol (p-cresol). For SAFE, the ham powder was extracted with diethyl ether, distilled by SAFE and then separated into neutral/ basic and acidic fractions. Both fractions were subjected to AEDA. The relatively high-odour impact compounds (Log3FD Factor ≤5) of the N/B fraction of SAFE extract of Jinhua ham were 1-octen-one, ethyl 3-methylbutanoate, methional, phenylace-taldehyde, 2-phenylethanol, (E)-4,5-epoxy-(E)-decenal, p-cresol (4-methylphenol); 3-methylbutanal, hexanal, 2-acetyl-1-pyrroline, decanal, (E,Z)-2,6-nonadienal and (E,E)-decadienal. The important odorants of the Ac fraction of SAFE extract of Jinhua ham were butanoic acid, 3-methylbutanoic acid, hexanoic acid, phenylacetic acid and an unknown. It was shown that the aroma of Jinhua ham consisted of a variety of compounds having different odour properties; a single compound could not characterize the aroma of Jinhua ham.

Original languageEnglish (US)
Pages (from-to)1-6
Number of pages6
JournalFlavour and Fragrance Journal
Issue number1
StatePublished - Jan 1 2008


  • GC-O
  • Identification
  • Jinhua ham
  • Odour property
  • Odour-active compounds

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)

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