A rapid method for analyzing of Jinhua ham samples in different aging time was created based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS chromatograph provided information regarding the identities and intensities of 37 volatile flavor compounds, including both monomers and dimers. Principal component analysis (PCA) effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Alcohol (octanol, 2-methylbutanol), ketones (2-butanone, 2-hexanone, 2-heptanone, acetoin, gamma-butyrolactone), aldehydes (butanal, 3-methylbutanal), ester (propyl acetate) and carboxylic acids (3-methylbutanoic acid) were considered as the main volatile compounds in the Jinhua ham samples. This GC-IMS method, then, proved to be feasible for the rapid and comprehensive detection of volatile compounds in Jinhua hams, and multivariance analysis (i.e.: PCA) was able to provide information related to aging time.

基于气相色谱-离子迁移谱法（GC-IMS），建立了一种快速分析金华火腿不同陈化时间的方法。GC-IMS色谱仪提供了有关37种挥发性风味化合物（包括单体和二聚体）的身份和强度的信息。主成分分析（PCA）有效地区分了金华火腿的香气随老化时间的变化。醇（辛醇，2-甲基丁醇），酮（2-丁酮，2-己酮，2-庚酮，乙酰丁香，γ-丁内酯），醛（丁醛，3-甲基丁醛），酯（乙酸丙酯）和羧酸（3- （甲基丁酸）被认为是金华火腿样品中的主要挥发性化合物。因此，该GC-IMS方法被证明对于快速，全面检测金华火腿中的挥发性化合物是可行的，并且多方差分析（即PCA）能够提供与老化时间有关的信息。