Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing
1995
Hinrichsen, L.L. | Pedersen, S.B.
To improve the flavor of modern cured meat products by means of microorganisms, Parma ham can serve as a model. Therefore, 29 dry-cured Parma hams representing six different stages in the manufacturing process were examined to reveal the relationship between the formation of flavor and the occurrence of microorganisms. Quantities of volatile compounds, chemical changes, sensory profiles, and quantitative isolation of microorganisms showed that flavor formation can be divided into two phases, the first including salting, drying, and ripening and the second including only ripening and postripening. The first phase is characterized by autoxidation, while the second phase reflects secondary metabolism of microorganisms, especially amino acid catabolism. The results suggest that flavor-improving microorganisms should possess a secondary metabolism which generates methyl-branched aldehydes, secondary alcohols, methyl ketones, ethyl esters, and dimethyl trisulfide in a distinct balance.
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