关键词：卤牛肉；Gc—Ms法；同时蒸馏革取；挥发性风味物质 [gap=848]tewed m【arinat甜beef；Gc—Ms；sDE(sjmultaneous dist．1lation and solVent extractlon)；Volatile
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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.
研究结果表明，中性、弱酸性条件有利于挥发性风味物质的形成。
It was found that neutral and weak acid conditions are advantageous to the production of aroma compounds.
本方法对于猕猴桃酒中高沸点挥发性风味物质研究具有重要的应用价值。
It is worthy of applying to study the volatile flavor substances at high boiling point in kiwi fruit wine.
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