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Meat Sci

Title:		Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
Author(s):		Li L; Perea-Sanz L; Lopez-Diez JJ; Salvador A; Belloch C; Flores M;
Address:		"Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustin Escardino Avenue 7, 46980 Paterna, Valencia, Spain. Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustin Escardino Avenue 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es"
Journal Title:		Meat Sci
Year:		2022
Volume:		20211019
Issue:
Page Number:		108698 -
DOI:		10.1016/j.meatsci.2021.108698
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile sensory analyses. Addition of precursors did not affect the microbial and chemical parameters, while aroma was affected when precursors were added at the highest level. The dry loin aroma profile was mainly composed by compounds 3-methylbutanal, methional, ethyl 3-methylbutanoate, 3-methylbutanoic acid, 1-octen-3-ol, 2-acetyl-1-pyrroline and 2-acetylpyrrole that contribute to musty, cooked potatoes, fruity, cheesy, mushroom, roasted and meaty odor notes. Proline and ornithine supplementation modified the loins aroma profile producing toasted odors, while the effect of thiamine supplementation on the aroma was revealed by the presence of sulfur derived compounds (methional and 2-methyl-3-(methylthio)furan) that contribute to the 'cured meat odor'"
Keywords:		Adult Animals Consumer Behavior Female Humans Male Meat Products/*analysis/*microbiology Middle Aged Odorants/*analysis Olfactometry Ornithine/chemistry Proline/chemistry Swine Thiamine/chemistry Volatile Organic Compounds/analysis Aroma Dry cured loins O;
Notes:		"MedlineLi, Lei Perea-Sanz, Laura Lopez-Diez, Jose Javier Salvador, Ana Belloch, Carmela Flores, Monica eng England 2021/10/27 Meat Sci. 2022 Feb; 184:108698. doi: 10.1016/j.meatsci.2021.108698. Epub 2021 Oct 19"