Volatile substances of Chinese traditional Jinhua ham and cantonese sausage

Abstract

The relationship between volatile substances and manufacturing procedures of Chinese traditional Jinhua ham and Cantonese sausage were determined. Ethanol and its alcohol esters were the major volatiles of Cantonese sausage suggesting that ethanol added to meat at the formulation stage was the most important factor for the characteristic flavor of Cantonese sausage. Small amounts of fatty acid and amino acid breakdown products were also detected in Cantonese sausage. In Jinhua ham, alkanes and alkenes were the major volatiles, but branched aldehydes and sulfur compounds were also detected. This indicated that many complicated chemical reactions occurring in Jinhua ham during ripening contribute to its characteristic flavor.