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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.