The Effect of Nitrite on the Flavor of Cured Meat Products

The main flavor substances of traditional meat products were reviewed in this paper. And the effect of nitrite on the flavor of low-temperature sausage was studied as an example. The flavor characteristic of meat products with nitrite addition was analyzed. It indicated that several new flavor compounds were detected in the nitrite-added sausage, and cured-meat flavor of meat products was enhanced by nitrite additions. New flavor compounds found in this research might be one of reasons for nitrite affecting meat products’flavor.