"ROAV" Method: A New Method for Determining Key Odor Compounds of Rugao Ham

A new method was established considering odor threshold of the corresponding compounds. As volatile compounds of Rugao Ham were analyzed by HS-SPME-GC-MS, this method was used to evaluate their contributions to the whole odor perception. The results showed that 3-methylbutanal, dimethyl trisulfide, 1-octen-3-one, dimethyl disulfide, 1-octen-3-ol and hexanal are the key odor compounds of Rugao Ham, and octanal, heptanal and nonanal are also essential.