Volatile compounds in high-pressure-treated dry-cured ham: A review.

Area of Science:

• Food Science and Technology
• Microbiology
• Sensory Science

Background:

• High pressure processing (HPP) is increasingly used for dry-cured ham and meat products.
• HPP effectively eliminates pathogenic and spoilage bacteria, enhancing microbial safety and extending shelf life.
• The impact of HPP on the volatile compounds, odor, and aroma of dry-cured ham remains less understood.

Purpose of the Study:

• To review the effects of HPP on enzymes and microorganisms involved in volatile compound generation in dry-cured ham.
• To discuss changes in volatile compound levels following various HPP treatments.
• To highlight the fate of odor-active compounds post-HPP and during storage.

Main Methods:

• Literature review focusing on HPP effects on dry-cured ham.
• Analysis of studies detailing changes in volatile compounds and microbial populations.
• Examination of sensory data related to odor and aroma.

Main Results:

• HPP impacts enzymes and microorganisms crucial for flavor development in dry-cured ham.
• Significant alterations in the profiles of volatile compounds are observed after HPP treatment.
• Odor-active compounds are particularly affected, influencing the final sensory profile.

Conclusions:

• Further research is needed to fully understand HPP's effects on dry-cured ham's volatile compounds, odor, and aroma.
• Efficient sensory techniques are encouraged to better reflect consumer perception of HPP-treated products.
• Optimizing HPP parameters is crucial for maintaining desirable sensory attributes in processed meats.