With the ripening process of Xuanwei ham, the volatile compounds identified from M. semimembranosus and M. Bicepts femoris of the ripened hams at 12 months are 98 and 67 respectively.

• 在宣威火腿干燥成熟过程中，火腿肌肉中形成的挥发性化合物的种类逐渐增多，12个月终产品的半膜肌和股二头肌中的挥发性化合物分别为98种和67种。