## 3 Results and Discussion
### Analysis of Aroma-Active Volatiles by GC-MS-O  
Although GC-MS identified the volatile compounds in the five different hams, it was unclear which compound truly contributed to the flavor of the hams. Therefore, GC-MS-O analysis was performed to identify the aroma-active compounds in the dry-cured hams. A ten-member panel assessed the intensity, quality, and hedonic aspects of the volatile compounds when perceiving the odor. The quality of these aroma-active compounds was confirmed by comparing them with descriptors from the 10 aroma groups listed in Table 5. Note that a single aroma-active compound could correspond to multiple aroma groups due to variations in odor at different concentrations. The odor intensity (OI) of each aroma-active compound was rated by the panelists, while the hedonic assessment was calculated as the average of the scaled values (1 to 10) provided by the panelists. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No. **} & \multirow{2}{*}{**Quality**} & \multicolumn{4}{c}{**BHCH***} & \multicolumn{4}{c}{**SXZH***} & \multicolumn{4}{c}{**FZZH***} & \multicolumn{4}{c}{**LYHH***} & \multicolumn{4}{c}{**FZWH***} \\ \cline{2-13}  & & **DF*** & **OI*** & **HA*** & **DF** & **OI** & **HA** & **DF** & **OI** & **HA** & **DF** & **OI** & **HA** & **DF** & **OI** & \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**No.**} & \multicolumn{2}{c}{**Quality**} & \multicolumn{2}{c}{**BIGCH\({}^{*}\)**} & \multicolumn{2}{c}{**SX2H\({}^{*}\)**} & \multicolumn{2}{c}{**FZZH\({}^{*}\)**} & \multicolumn{2}{c}{**LTWH\({}^{*}\)**} & \multicolumn{2}{c}{**FZWH\({}^{*}\)**} \\ \cline{2-13} \multicolumn{1}{c}{} & **DF\({}^{f}\)** & **OI\({}^{f}\)** & **HA\({}^{*}\)** & **DF** & **OI** & **HA** & **DF** & **OI** & **HA** & **DF** & **OI** & **HA** & **DF** & **OI** & **HA** \\ \hline E1 & Wood/Resitons & & & & 9 & M & 5.56 \(\pm\) 0.53 & & & & & 7 & W & 5.4\(\pm\) 0.53 \\ \hline E2 & Slichering, transport & & & & 10 & M & 1.60 \(\pm\) 0.52 & 10 & M & 1.60 \(\pm\) 0.52 & & & & \\ \hline E3 & Friity, other than citrus & & & & & 6 & W & 4.50 \(\pm\) 0.55 & & & & & \\ \hline UC1\({}^{1}\) & Mistry & 7 & W & 6.57 \(\pm\) 0.53 & & & & & & & & \\ \hline UC2 & Propom & 8 & M & 5.63 \(\pm\) 0.52 & & & & & & & & \\ \hline UC3 & Wood/Resitons, chemical & & & & 10 & M & 4.60 \(\pm\) 0.52 & & & & & & \\ \hline UC4 & Floral, woody/resitons & & & 8 & M & 5.75 \(\pm\) 0.46 & & & & & & \\ \hline UC5 & Wood/Resitons, chemical & & & 10 & S & 3.40 \(\pm\) 0.52 & & & & & & \\ \hline UC6 & Wood/Resitons & & & & 9 & M & 4.33 \(\pm\) 0.50 & & & 9 & M & 5.11 \(\pm\) 0.33 \\ \hline UC7 & Mistry, transport & & & & & 10 & M & 3.30 \(\pm\) 0.48 & & & & \\ \hline UC8 & Pungstent & & & & & 10 & S & 1.50 \(\pm\) 0.53 & & & & \\ \hline UC9 & Wood/Resitons & & & & & & 10 & S & 3.80 \(\pm\) 0.42 & & & & \\ \hline UC10 & Swest & & & & & 10 & S & 8.80 \(\pm\) 0.57 & & & & & \\ \hline \hline \end{tabular}  
* BIGCH Black Hotel Control Ham. \({}^{b}\) SX2H-Supering-grade Xuan-22 Ham. \({}^{c}\) FZZH-First-grade Xuan-22 Ham. \({}^{d}\) ITMW-Iang-Wu Ham. \({}^{e}\) FZWH: Fei-Zhong-Wang Ham. \({}^{f}\) DED detection frequency: \({}^{f}\) OC color intensity: \({}^{h}\) H\({}_{2}\) h hadronic: assessment, mean of ratings from ten assesses quantified on a scale from 1 (completely dislike) to 10 (very good, pleasant, and agreeable). \({}^{h}\) S: Strong, J.c. Middle, \({}^{h}\) W: Weak, \({}^{1}\) UC: Unknown compound.  
\end{table} 
Table 5: _Cont._The GC-MS-O analysis results are summarized in Table 5. Of the 78 volatile compounds identified by GC-MS, 29 were classified as aroma-active compounds by the detection frequency analysis (DFA) method (detection frequency \(\geq\) 2). Additionally, 10 unknown compounds that had concentrations below the GC-MS detection threshold were found but not specifically characterized.