Determination of Phenolic Components and Sensory Evaluation of Commercial Hams

Abstract

A method to determine smoke components (phenolic compounds) in ham by gaschromatography was established. Phenolic compounds, such as 2, 6-dimethoxy phenol (2, 6-DMP), guaiacol, phenol and o, m, p-cresol were analyzed by the method in 16 kinds of hams. In the 16 samples, 2, 6-DMP was the most predominant among 6 kinds of phenolic compounds, and the content of 2, 6-DMP was ranged 0.91-14g/g, and it ranged widely in each sample. The samples were also evaluated for intensity of smoke flavor, aroma (sweet flavor) and taste by sensory panel, and we examined the relations between the contents of phenolic compounds and sensory evaluation. Significant correlation was recognized on the smoke flavor and guaiacol and m-cresol.