The Role of Lipids in the Formation of Ham Flavour

Abstract

Abstract: Lipids play an important role in the formation of ham flavour, they are predecessor of flavour compounds and alsoact as a solvent for flavour compounds accumulated during production. The main lipids are triglycerides and phospholipidswhich contribute more to ham flavour. During curing, lipids mainly undergo hydrolysis and oxidation, the compounds fromlipids oxidative changes may also react with others through Maillard reaction to give other flavour compounds. This papersummarized the changes and change mechanisms of lipids during the ham process, discussed the role of these changes in theformation of ham flavour.

Key words: ham, flavour, lipid, phospholipids

HUAN Yan-Jun, ZHOU Guang-Hong, XU Xing-Lian. The Role of Lipids in the Formation of Ham Flavour[J]. FOOD SCIENCE, 2004, 25(1): 186-190.

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The Role of Lipids in the Formation of Ham Flavour

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