title: Effect of added thiamine on the key odorant compounds and aroma of cooked ham.
abstract: This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process. Sensory analyses highlighted the role of thiamine as a precursor of cooked ham aroma.
authors.affiliation: IFIP - Laboratoire d'Essais et de Mesures Physiques, 94704 Maisons-Alfort, France. Electronic address: caroline.thomas@clermont.inra.fr.
authors.forename: Caroline
authors.initials: C
authors.lastname: Thomas
authors.affiliation: Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, MASS Group, 63122 Saint-Genès-Champanelle, France.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Mercier
authors.affiliation: Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, MASS Group, 63122 Saint-Genès-Champanelle, France.
authors.forename: Pascal
authors.initials: P
authors.lastname: Tournayre
authors.affiliation: IFIP - Laboratoire d'Essais et de Mesures Physiques, 94704 Maisons-Alfort, France.
authors.forename: Jean-Luc
authors.initials: JL
authors.lastname: Martin
authors.affiliation: Institut National de la Recherche Agronomique (INRA), UR 370 QuaPA, MASS Group, 63122 Saint-Genès-Champanelle, France.
authors.forename: Jean-Louis
authors.initials: JL
authors.lastname: Berdagué
mesh_terms: D000818:Animals; D003296:Cooking; D005503:Food Additives / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D013552:Swine; D013831:Thiamine / Q000737:chemistry*
chemical_list: D005503:Food Additives; D013831:Thiamine
keywords: 2-Methyl-3-furanthiol; Aroma precursor; Cooked ham; Key odorants; Sensory analysis; Thiamine