Šunka

AkordGURMANSKI I JESTIVI MIRISIsavory · smoky · meaty
Srednje note·Bazne notePiramida
—Jačina
—Trajnost
—Poreklo
Uzorak
Šunka kao sirovina za parfeme
Srednje i bazne note
Fantazijska/konceptualna
Definicija

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. Smoked dry-cured ham has a pronounced smoky aroma.

SMOKY SAVORY MEATY PUNGENT BURNT
Type
Akord
Olfactive family
Gurmanski
Instrumenti
Piramida
GGornje note
SSrednje note
BBazne note

Miris

Phenols correlate with the smoky aroma of dry-cured ham. Methoxyphenols and phenols have pungent, cresolic, heavy, burnt and smoky notes. Phenols such as 2-methoxyphenol and 2,6-dimethoxyphenol have sweet, smoky and savory flavours. Meaty and nutty notes in non-fermented dry-cured products are related to 2-methyl-3-furanthiol and 2-methyl-3-(methylthio)furan. The aroma of methional is mainly, but not only, described as cooked potato. Some compounds are considered responsible for ham fatty aromas associated with cooked meat and the blue cheese sensory note.

Detaljno

What ham is

As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties. Because of the preservation process, ham is a compound foodstuff, made up of the original meat and the remnants of preserving agents such as salt.

Smoke

The main flavour compounds of smoked ham are guaiacol, its 4-, 5- and 6-methyl derivatives and 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Phenols have a low threshold value, so their impact on the flavour of Dalmatian smoked dry-cured ham is significant.

Cure and taste

Nitrite salts are most often used to accelerate curing and impart a pink colour. The unique taste associated with cured meat is also affected by the addition of sodium nitrite. The mechanism underlying this change in taste is still not fully understood.

Savoury and toasted aroma compounds

The savory aromas of fermented and non-fermented dry-cured meat products are attributable to sulfur compounds, which have low odor thresholds. Toasted aromas are related to nitrogen heterocyclic compounds. Toasted odors are primarily formed by Maillard reactions involving reducing sugars and amino acids and also nitrogen compounds. One of the main reactions generating savory aromas may be the breakdown of methionine by the Strecker reaction, which produces methional. Methional eventually breaks down into methanethiol, which quickly oxidizes to dimethyl disulfide. The degradation of thiamine can produce 2-methyl-3-furanthiol. The cured odor is most likely produced by a balance of savory and toasted odors, since no single substance has been found to account for it.

Volatile compounds of a smoked ham

A total of 87 volatile compounds were found in the headspace of Dalmatian smoked dry-cured ham. Aldehydes (35.6%) and phenols (34.3%) were the major groups of compounds in that ham. The most abundant aldehyde was nonanal, followed by octanal, benzaldehyde, hexanal and hexadecanal. Aldehydes are secondary products of lipid oxidation and major contributors to the flavour of Iberian ham.

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Related: Acetyl Furan · Ambermax · Ambrofix · Egg · Ethyl Maltol · Flour · Furfural · Genepi

Zanimljivosti

Meat exposed to nitrites remains pink because the iron atom of myoglobin is bound to nitric oxide, as in cured hams. Parma ham has been produced without nitrite since 1993. In the United States, sodium nitrite blended with salt and sold as a food additive is dyed bright pink so that it is not mistaken for plain salt or sugar. Octen-3-one has a very low odour threshold, so it contributes to ham aroma and helps distinguish Iberian from non-Iberian hams, which have higher concentrations of it.

Dobijanje i hemija

Način dobijanja

Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. Additionally, smoking may be employed, and seasonings may be added. In dry curing, the raw meat is cleaned and covered in salt while it is gradually pressed to squeeze out fluid. The hams are then washed and hung in a dark, temperature-regulated place until dry. Wet-cured hams are brined, which involves the immersion of the meat in a brine, sometimes with other ingredients such as sugar also added for flavour. The meat is typically kept in the brine for around 3 to 14 days. Curing time varies by the type of ham: Jinhua ham takes approximately 8 to 10 months, jamón serrano cures in 9-12 months, and Iberian ham can take up to 2 years.

Status prema standardima IFRA
Pogledajte napomenu

No IFRA Standard for the material itself (51st Amendment)

U parfemima

Flavourists have used the Maillard reaction to make artificial flavours, and most of the patents concern meat-like flavours. The basic aroma of cooked meat forms from the Maillard reaction, lipid peroxidation and the degradation of sulfur-containing compounds such as thiamine and cysteine. An artificial chicken flavour can be made by heating glucose, salt, cysteine and arachidonic acid in water, and small changes to the mixture give a beef flavour instead.

Uloga u formuli
01modifikator
02sirovina za stapanje
03graditelj volumena
Oblici na tržištu
sintetički akord fantazijska nota

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