The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors.

ABSTRACT: Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products, contributing to savory and toasted aroma sensations, respectively. In this review, we define the different volatiles and aroma compounds related to the flavor of dry-cured meat products. Moreover, the main differences regarding volatiles, aromas, and flavor profiles from non-fermented and fermented dry-cured meat products are summarized. Comparisons using the same volatile extraction techniques revealed that dry loins contained the most sulfur- and nitrogen-containing compounds, while complex flavor and aroma compounds in fermented sausages were gre

SUBMITTER: Li L 

PROVIDER: S-EPMC11899295 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature