Free-amino acid(FAA)accumulation and its correlations with temperature,NaCl content as well as tradition flavor compounds were studied in Jinhua ham processing.

• 通过对金华火腿传统加工过程中游离氨基酸 (FAA)和挥发性风味物质的分析 ,研究确定FAA的形成变化与温度条件、NaCl含量及其传统特色风味的相关性。