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Food Chem

Title:		Identification and origin of odorous sulfur compounds in 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. Electronic address: caroline.thomas@clermont.inra.fr. Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, MASS group, 63122 Saint-Genes-Champanelle, France. IFIP - Laboratoire d'Essais et de Mesures Physiques, 94704 Maisons-Alfort, France"
Journal Title:		Food Chem
Year:		2014
Volume:		20140123
Issue:
Page Number:		207 - 213
DOI:		10.1016/j.foodchem.2014.01.029
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the 'meaty, cooked ham' notes of this pork product. They were 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl) disulphide. Addition of thiamine or cysteine also enabled us to study the effect of these odour precursors on the formation of odorant furans during the cooking of ham. The results revealed a direct link between the thermal degradation of thiamine and the formation of these compounds. By contrast, addition of cysteine in the presence of fructose or xylose did not appreciably increase their production"
Keywords:		Animals Gas Chromatography-Mass Spectrometry Meat Products/*analysis Odorants/*analysis Sulfur Compounds/*chemistry Swine Volatile Organic Compounds/*chemistry Aroma precursors Cooked ham Key odorants Olfactometry One- and two-dimensional chromatography S;
Notes:		"MedlineThomas, Caroline Mercier, Frederic Tournayre, Pascal Martin, Jean-Luc Berdague, Jean-Louis eng Research Support, Non-U.S. Gov't England 2014/03/07 Food Chem. 2014 Jul 15; 155:207-13. doi: 10.1016/j.foodchem.2014.01.029. Epub 2014 Jan 23"