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

Caroline Thomas (1) , Frederic Mercier (2) , Pascal Tournayre (2) , Jean-Luc Martin (1) , Jean-Louis Berdagué (2)

1 IFIP - Institut du Porc
2 QuaPA - Qualité des Produits Animaux

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.

Mots clés: cooked ham; 2-methyl-3-furanthiol; key odorants; aroma precursor; thiamine; sensory analysis; stability; origin; wine; Maillard reaction

Mots clés: orange juice; cysteine; flavor; model

Domaines: Alimentation et Nutrition; Chimie analytique; Ingénierie des aliments

Caroline Thomas, Frederic Mercier, Pascal Tournayre, Jean-Luc Martin, Jean-Louis Berdagué. Effect of added thiamine on the key odorant compounds and aroma of cooked ham. Food Chemistry, 2015, 173, pp.790-795. ⟨10.1016/j.foodchem.2014.10.078⟩. ⟨hal-02640941⟩