# Characterization of Quality Properties in Spoiled Mianning Ham
## 3 Results and Discussion
### Flavor Compound Analysis
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Number** & **RT** & **Compound Name** & **CAS** & \multicolumn{3}{c}{**Absolute Content (ug/kg)**} \\ \hline  & & & & **FRS** & **FBQ** & **ZC** \\ \hline
65 & 32.988 & 1-Dodecome & 112-41-4 & \(11.547\pm 2.086\) & \(13.318\pm 1.873\) & - \\
66 & 33.425 & Dodecome & 112-40-3 & \(82.188\pm 45.032\) & \(121.588\pm 31.205\) & \(22.564\pm 5.601\) \\
67 & 33.664 & Headacome & 544-76-3 & - & \(8.381\pm 0.669\) \\
68 & 33.967 & 2-4-Dimethyl-undacene & \(17312800\) & - & - & \(2.508\pm 4.344\) \\
69 & 34.148 & 6-methyldodecane & 6044-71-9 & - & - & \(7.347\pm 12.76\) \\
70 & 34.148 & 2-5-dimethyl-undacene & \(17301223\) & - & - & \(123.46\pm 12.322\) \\
71 & 34.154 & 2-2-4(Butane-1,4-diyl)biscinaire & 2426-67-5 & \(9.477\pm 2.642\) & - & - \\
72 & 34.544 & 4-methyldodecane & 6117-97-1 & - & - & \(15.106\pm 5.038\) \\
73 & 35.64 & 3-Methyl-1,5-propyl-Inbrane & 3018-18-2 & - & - & \(3.319\pm 5.749\) \\
74 & 36.176 & 4-dimethyldodecane & 6141-72-8 & - & - & \(9.475\pm 2.588\) \\
75 & 36.602 & 4-ethyldodecane & 17312-93-9 & - & - & \(22.16\pm 6.139\) \\
76 & 36.602 & Tetrahedron & 625-94- & - & - & \(25.601\pm 0.701\) \\
77 & 37.773 & 26.10-trimethdodecane & 3891-98-3 & - & - & \(7.265\pm 0.894\) \\
78 & 38.315 & Tideadecane & 629-50-5 & 13.195 \(\pm\) 3.471 & \(11.649\pm 2.811\) & \(10.609\pm 2.712\) \\
79 & 38.315 & 2.611-trimethylldodecane & 32195-564 & - & \(7.062\pm 1.274\) & \(9.786\pm 2.34\) \\
80 & 38.321 & 3-Methyl-5-propyl-Inbrane & 3018-18-2 & - & \(9.03\pm 1.52\) \\
81 & 40.11 & 7-Methylheptadecane & 2099-33-5 & \(10.765\pm 3.115\) & \(9.399\pm 0.244\) & - \\
82 & 41.451 & 3-methyldodecane & 6418-41-3, & \(13.815\pm 8.025\) & \(2.299\pm 2.665\) & - \\
83 & 42.745 & Tetradacane & 629-59-4 & \(44.302\pm 2.749\) & \(55.442\pm 18.935\) & - \\
84 & 46.872 & Pentadecane & 629-62-62 & \(11.66\pm 3.477\) & \(11.556\pm 3.388\) & \(11.346\pm 2.207\) \\
85 & 50.748 & Headacane & 544-76-3 & \(7.184\pm 0.668\) & \(9.361\pm 0.78\) & - \\ Acids & 86 & 5.68 & Butanac acid & 107-92-6 & \(26.885\pm 55.439\) & \(226.173\pm 90.197\) & - \\
87 & 8.274 & Isovaleric acid & 503-74-2 & \(62.521\pm 16.649\) & \(76.017\pm 0.636\) & \(8.939\pm 1.256\) \\
88 & 8.84 & 2-methylbutanac acid & 116-53-0 & \(12.936\pm 28.854\) & - & - \\
89 & 25.061 & Dichloroacetic acid nonj ester & 83004-99-3 & - & \(8.792\pm 0.885\) \\
90 & 32.661 & 4-methyl-1-Acetate-1-Hexanol & 91367-59-8 & \(7.996\pm 1.563\) & - & - \\
91 & 32.854 & Octanoic acid & 1240-72-12 & \(11.25\pm 1.392\) & \(15.199\pm 2.66\) & \(20.041\pm 11.028\) \\
92 & 41.725 & n-Deanac acid & 334-48-5 & \(8.233\pm 0.986\) & \(6.412\pm 1.111\) & \(13.123\pm 0.637\) \\ other & 93 & 11.807 & 4.6-dimethylpyrimidine, & 1558-17-4 & \(11.571\pm 1.626\) & - & - \\
94 & 24.927 & tetrahydroc-5-methyl-trans-2-Furanmethanol & 5477-28-6 & \(7.461\pm 2.111\) & - & - \\ \hline \hline \multicolumn{6}{c}{The symbol \({}^{-}\)- denotes that the substance was not detected.} \\ \end{tabular}
\end{table} 
Table 4: Cont. To further investigate the contribution of volatile flavor substances to the overall flavor characteristics of Mianning ham when it spoils, the OAV of each substance was calculated based on the absolute content and sensory threshold of each flavor substance. It is usually considered that volatile flavor compounds contribute more to the overall flavor when OAV \(\geq\) 1 [44]. Overall, 10 main flavor substances contributing to the overall flavor characteristics of Mianning ham were screened by OAV, including 7 aldehydes, 1 alcohol, 1 ketone, and 1 ester. The analysis was performed using a cluster heat map (Figure 5). Five of these substances, heptanal, (E)-2-octenal, 2-nonanone, hexanal and nonanal, were present in high levels in deeply spoiled ham and contributed to the flavor of the spoiled ham to the greatest extent, potentially being the source of the slightly acidic or spoiled odor. Methional, benzeneacetaldehyde, and decanoic acid ethyl ester contributed the most to surface spoiled ham.