Identification and origin of odorous sulfur compounds in cooked ham.

Food Chem

Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, MASS group, 63122 Saint-Genès-Champanelle, France.

Published: July 2014

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.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodchem.2014.01.029DOI Listing

Publication Analysis

Top Keywords

sulfur compounds
12
cooked ham
8
identification origin
4
origin odorous
4
odorous sulfur
4
compounds
4
compounds cooked
4
ham aim
4
aim work
4
work identify
4

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!