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Identification and origin of odorous sulfur compounds in cooked ham

Authors
  • Thomas, Caroline
  • Mercier, Frédéric
  • Tournayre, Pascal
  • Martin, Jean-Luc
  • Berdagué, Jean-Louis1, 2
  • 1 Institut National de la Recherche Agronomique (INRA)
  • 2 IFIP – Laboratoire d’Essais et de Mesures Physiques
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Jan 13, 2014
Volume
155
Pages
207–213
Identifiers
DOI: 10.1016/j.foodchem.2014.01.029
Source
Elsevier
Keywords
License
Unknown

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.

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