title: Effect of nitrite on the odourant volatile fraction of cooked ham.
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.
authors.affiliation: IFIP-Laboratoire d'Essais et de Mesures Physiques, 94704 Maisons-Alfort, France. caroline.thomas@clermont.inra.fr
authors.forename: Caroline
authors.initials: C
authors.lastname: Thomas
authors.forename: Frédéric
authors.initials: F
authors.lastname: Mercier
authors.forename: Pascal
authors.initials: P
authors.lastname: Tournayre
authors.forename: Jean-Luc
authors.initials: JL
authors.lastname: Martin
authors.forename: Jean-Louis
authors.initials: JL
authors.lastname: Berdagué
mesh_terms: D000328:Adult; D000818:Animals; D003296:Cooking; D005260:Female; D005503:Food Additives / Q000494:pharmacology*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D008297:Male; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D012903:Smell; D012977:Sodium Nitrite / Q000494:pharmacology*; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*; D055815:Young Adult
chemical_list: D005503:Food Additives; D055549:Volatile Organic Compounds; D012977:Sodium Nitrite