本文综述了干腌火腿风味的产生及影响因素，对火腿风味的感官评定、仪器测定以及目前风味研究中存在的主要问题进行了探讨。
The development of the flavor, factors that could affected it, sensory estimation, instrumental analysis and problems present were discussed in this paper.
本文从风味、质地、色泽三个方面分析了干腌火腿的质量及其常见的问题，重点提出了对其质量加以改善的方法。
The quality and the usual problem of the dry cured ham such as flavor, texture and color is also analyzed, and then the method to improve the quality is emphasized.
不同等级金华火腿挥发性风味物质分析。
Volatile flavor compounds were analyzed in Jinhua hams of different quality grade.
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