| Title: | Effect of nitrite on the odourant volatile fraction of cooked ham |
| Author(s): | Thomas C; Mercier F; Tournayre P; Martin JL; Berdague JL; |
| Address: | "IFIP-Laboratoire d'Essais et de Mesures Physiques, 94704 Maisons-Alfort, France. caroline.thomas@clermont.inra.fr" |
| DOI: | 10.1016/j.foodchem.2013.01.033 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The aim of this work was to reliably identify the key odour compounds in cooked ham and acquire new knowledge on the role of sodium nitrite on the formation of its aroma. Gas chromatography coupled with mass spectrometry and (or) olfactometry was used. In all, 24 odourants were identified in the volatile fraction of cooked ham. Their main origins are discussed. Orthonasal sniffing of the hams was used to study how these substances contributed to the overall aroma of the product. The aroma of cooked ham is a balance between that of certain sulfur compounds produced during cooking and that of oxidation compounds commonly found in cooked meats. In the absence of nitrite, this balance is disturbed by extensive formation of oxidation compounds that mask the meaty notes induced by the sulfur compounds" |
| Keywords: | Adult Animals Cooking Female Food Additives/*pharmacology Gas Chromatography-Mass Spectrometry Humans Male Meat Products/*analysis Odorants/analysis Smell Sodium Nitrite/*pharmacology Swine Volatile Organic Compounds/*analysis Young Adult; |
| Notes: | "MedlineThomas, Caroline Mercier, Frederic Tournayre, Pascal Martin, Jean-Luc Berdague, Jean-Louis eng England 2013/04/09 Food Chem. 2013 Aug 15; 139(1-4):432-8. doi: 10.1016/j.foodchem.2013.01.033. Epub 2013 Jan 25" |
