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<p>The long processing cycle of low-salt dry-cured ham leads to the risk of over-oxidation of fat, resulting in an unpleasant flavor. To understand the effect of onion peel extract (OPE) on fat oxidation and volatile flavor compounds in low-salt dry-cured ham, we randomly divided 12 hams into 4 treatments and coated them with lard, lard + 1% OPE, lard + 0.5% Vitamin E (VE), and lard + 1% OPE + 0.5% VE. Physicochemical indexes, amino acid content, fatty acid content, and volatile flavor substances in the hams had been determined. The results showed that the addition of OPE can significantly inhibit the fatty acid oxidation, reduce the Strecker degradation of amino acids, significantly reduce the content of aldehydes, and increase the contents of alcohols and ketones. It can also improve the flavor of low-salt dry-cured hams and provide them with a distinct flavor profile. This research will provide a theoretical basis for the flavor improvement of low-salt dry-cured ham.</p>

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Effects of different coating treatments on the flavor compounds of low salt dry cured ham

  • 期刊论文

  • 发表日期：

    2026年3月9日

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  • Ying-dao Nan,
  • Xin-yi Lu,
  • Chang-xin Ge,
  • Ming Ju,
  • Xin Liu,
  • Bai-de Mu,
  • Guan-hao Li,
  • Chun-xiang Piao

摘要

The long processing cycle of low-salt dry-cured ham leads to the risk of over-oxidation of fat, resulting in an unpleasant flavor. To understand the effect of onion peel extract (OPE) on fat oxidation and volatile flavor compounds in low-salt dry-cured ham, we randomly divided 12 hams into 4 treatments and coated them with lard, lard + 1% OPE, lard + 0.5% Vitamin E (VE), and lard + 1% OPE + 0.5% VE. Physicochemical indexes, amino acid content, fatty acid content, and volatile flavor substances in the hams had been determined. The results showed that the addition of OPE can significantly inhibit the fatty acid oxidation, reduce the Strecker degradation of amino acids, significantly reduce the content of aldehydes, and increase the contents of alcohols and ketones. It can also improve the flavor of low-salt dry-cured hams and provide them with a distinct flavor profile. This research will provide a theoretical basis for the flavor improvement of low-salt dry-cured ham.