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首页> 外文期刊>Journal of Agricultural and Food Chemistry >RELATIONSHIP AMONG FLAVOR, VOLATILE COMPOUNDS, CHEMICAL CHANGES, AND MICROFLORA IN ITALIAN-TYPE DRY-CURED HAM DURING PROCESSING
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RELATIONSHIP AMONG FLAVOR, VOLATILE COMPOUNDS, CHEMICAL CHANGES, AND MICROFLORA IN ITALIAN-TYPE DRY-CURED HAM DURING PROCESSING

机译：加工过程中意大利型干火腿中香精，挥发性化合物，化学变化和微丝之间的关系

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摘要

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.
机译：为了通过微生物改善现代腌制肉制品的风味，帕尔马火腿可以作为典范。因此，检查了代表制造过程中六个不同阶段的29种干腌帕尔马火腿，以揭示风味形成与微生物发生之间的关系。挥发性化合物的数量，化学变化，感觉特性和微生物的定量分离表明，风味的形成可分为两个阶段，第一阶段包括盐化，干燥和成熟，第二阶段仅包括成熟和后熟。第一阶段的特征是自氧化，而第二阶段反映了微生物的二次代谢，尤其是氨基酸分解代谢。结果表明，改善风味的微生物应具有次级代谢，该代谢可产生明显平衡的甲基支化醛，仲醇，甲基酮，乙酯和二甲基三硫化物。

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