Flavour Characteristics of Fermented Meat Products in China: A Review
Abstract
:1. Introduction
2. Formation of Flavour Substances in Fermented Meat Products
Type | Flavour Precursors |
---|---|
Free amino acids [19,20] | Alanine, glycine, lysine, aspartic acid, valine, leucine, isoleucine, serine, aspartic acid, asparagine, glutamic acid, histidine, tyrosine, arginine, tryptophan, proline, threonine, phenylalanine |
Lipids [19,21] | Triglycerides, phospholipids, oleic acid, linoleic acid |
Reducing sugars [19] | Starch, glucose, ribose |
Nucleotides and peptides [19,22] | Inosine, inosine, inosinic acid, guanylic acid, glutathione |
3. Flavour Profiles in Fermented Meat Products
3.1. Dry-Cured Ham
3.2. Sausage
3.3. Preserved Meat
3.4. Cured Fish
3.5. Sour Meat
Flavour Substance | Flavour |
---|---|
Ethyl butyrate [81] | Aroma of apple |
Ethyl caprate [81,87] | Fruity, aroma of wine |
Ethyl acetate [81,87,88] | Aroma of grape |
Ethyl oenanthate [81] | Aroma of pineapple |
Ethyl caprylate [81] | Aroma of brandy |
Ethyl lactate [87] | Fruity |
L- Ethyl lactate [88] | Aroma of wine |
Ethyl phenylacetate [88] | Aroma of honey |
4. Conclusions and Prospects
Funding
Conflicts of Interest
References
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Type of Ham | Flavouring Substances |
---|---|
Jinhua Ham [28] | 3-Methylbutyraldehyde, 2-decadienal, 2,4-undecadienal, 5-pentyl-dihydro-2-(3H)-furanone, 5-ethyl-dihydro-2-(3H)-furanone, 6,10,14-trimethyl-2-pentadecanone, 5-methyl-2-isopropyl-cyclohexanone |
Xuanwei Ham [29] | Furfural, 3-(methylthio)propionaldehyde, (Z)-9,17-octadecadienal, 3-thiophenecarboxaldehyde, 5-ethyl dihydro-2(3H)-furanone, dihydro-5-pentyl-2(3H)-furanone, 6,10-dimethyl-5,9-octadecadienone-2,2-pentylfuran |
Rugao Ham [31] | 2E,4E-Decadienal, 2Z-heptenal, 2,4-pentadienal, 2Z-heptenal, triethylene glycol, 2-penten-1-ol, 1-penten-3-ol |
Type | Flavour Substance |
---|---|
Identical Flavour Substances [51,52,53] | Cyclohexane, 3-methyl-pentane, limonene, esters ((E)-9-oleic acid methyl ester, ethyl butyrate, ethyl oleate, ethyl palmitate, ethyl caproate, lauric acid, ethyl caproate and ethyl caprylate) |
Unique Flavouring Substances in Szechuan Sausage [53] | 2-Pentanol, 2-ethylhexanol, propanethiol, diallyl thiosulfinate |
Unique Flavouring Substances in Cantonese Sausage [51,52] | Ethyl valerate, methyl 8, 11-octadecadienoate, methyl 14-methyl-pentadecanoate, methyl palmitate |
Type | Flavour Substance |
---|---|
Identical Flavour Substances [75,76,77] | phenethyl alcohol, 3-methyl-1-butanol, 4-methyl-1-pentanol, 1-octen-3-ol, octanal, heptanal, ethyl acetate, limonene, terpinene, linalool |
Unique Flavouring Substances in Anhui stinky Mandarin fish [75,77] | Trans-2-octen-1-ol, (E)-trans-2-octenal, ethyl 3-phenylpropanoate, linalyl acetate, sabinene |
Unique Flavouring Substances in Guizhou sour fish [76] | 2-Heptanol, benzyl alcohol, cis-4-(isopropyl)-1-methylcyclohex-2-en-1-ol, ethyl 9-hexadecenoate, o-isopropyltoluene terpene |
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Hao, M.; Wang, W.; Zhang, J.; Chen, L. Flavour Characteristics of Fermented Meat Products in China: A Review. Fermentation 2023, 9, 830. https://doi.org/10.3390/fermentation9090830
Hao M, Wang W, Zhang J, Chen L. Flavour Characteristics of Fermented Meat Products in China: A Review. Fermentation. 2023; 9(9):830. https://doi.org/10.3390/fermentation9090830
Chicago/Turabian StyleHao, Mai, Wei Wang, Jiamin Zhang, and Lin Chen. 2023. "Flavour Characteristics of Fermented Meat Products in China: A Review" Fermentation 9, no. 9: 830. https://doi.org/10.3390/fermentation9090830