金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性

通过对金华火腿传统加工过程中游离氨基酸(FAA)和挥发性风味物质的分析，研究确定FAA的形成变化与温度条件、NaCl含量及其传统特色风味的相关性。结果表明：加工过程中FAA与温度变化呈正相关(R^2=0．91)，高温成熟期温度升高使各种FAA和挥发性风味物质显著增加；成熟后期和后熟过程中，NaCl含量大幅度提高使蛋白质水解酶活性降低，其与FAA提高呈负相关(R^2=0．98)；特定比例的各种FAA产生金华火腿滋味和风味特性；来自于Maillard反应的挥发性风味物质与温度提高和FAA的显著增加呈正相关。

Changes of free-amino acid and volatile flavor compounds and its correlations in traditional processing of Jinhua ham

Free-amino acid(FAA)accumulation and its correlations with temperature,NaCl content as well as tradition flavor compounds were studied in Jinhua ham processing.The results showed that FAA accumulation was positively correlated with temperature (R2=0.91).During high-temperature maturating FAA and volatile flavor compounds markedly increased with temperature.During later maturating and after maturating proteolysis activity fell with sharp increase of NaCl content and FAA was negatively correlated to NaCl content (R2=0.98).Jinhua ham characteristic flavor was produced mainly by specific FAA pattern.Volatile flavor compounds development,resulted form Maillard reaction,positively correlated with FAA and temperature in the processing.