芳香
化学
食品科学
气味
三硫化二甲酯
二甲基二硫化物
硫黄
腰肉
有机化学
作者
Lei Li,Laura Perea-Sanz,José Javier López-Díez,Alejandra Salvador,Carmela Belloch,Mónica Flores
出处
期刊:Meat Science
[Elsevier]
日期:2022-02-01
卷期号:184: 108698-108698
被引量:3
标识
DOI:10.1016/j.meatsci.2021.108698
摘要
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".
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