2008•Science and Technology of Food IndustryRequires access
Contribution of mild Maillard reaction to aroma profile of dry-cured meat products
Changwei Ma
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Abstract
Mild Maillard reaction(under tiny acidic and unheated conditions) model systems constituted with D-Ribose and amino acid(Leu,Ile,Val and Met,respectively) were established in order to study the mechanism of dry-cured meat flavor formation.Through SPME-GC/MS detection,key volatile compounds obtained from the above four model systems were 3-methylbutanal,2-Butanone,2-methylbutanal,2-methyl-2-butenal,2-methylpropanal,dimethyl disulfide and 3-(methylthio)-propanal,respectively.These volatile compounds were already detected in different dry-cured hams.