Food Chemistry 2015-04-15

Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

Caroline Thomas, Frédéric Mercier, Pascal Tournayre, Jean-Luc Martin, Jean-Louis Berdagué

文献索引：Food Chem. 173 , 790-5, (2015)

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摘要

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. Copyright © 2014 Elsevier Ltd. All rights reserved.