Identification and origin of odorous sulfur compounds in cooked ham.

  title={Identification and origin of odorous sulfur compounds in cooked ham.},
  author={Caroline Thomas and Fr{\'e}d{\'e}ric Jean Mercier and Pascal Tournayre and J. Martin and J L Berdagu{\'e}},
  journal={Food chemistry},
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of this… CONTINUE READING


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