Details

Autor(en) / Beteiligte

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

Titel

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

Ist Teil von

• Food chemistry, 2015-04, Vol.173, p.790-795

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2015

Quelle

MEDLINE

Beschreibungen/Notizen

• •Effect of thiamine on the key odorant sulphur compounds and on the aroma of cooked ham.•Adaptation of a specific method of extraction of 2-methyl-3-furanthiol in cooked ham.•Relationship between thiamine concentration and the production of 2-methyl-3-furanthiol. 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.