Liha töötlemine
ham. Therefore, the cured cooked aroma is the product, such as color defects, off-odors,
reported to be a mixture of many volatile and slime formation. Therefore, the refriger-
compounds. In this sense, the flavor of ated storage of cooked ham modifies the
cooked ham was studied by the extraction volatile composition due to the metabolism
and identification of its volatile compounds of lactic acid bacteria that generates typical
(Baloga et al. 1990; De Winne and Dirinck fermentation products, such as methyl
1997; Guillard et al. 1997; Leroy et al. 2009). branched alcohols and aldehydes (Leroy et
Although many volatile compounds such as al. 2009). In addition, lipid oxidation is
alkanes, alkenes, aldehydes, ketones, alco- another phenomenon that generates oxida-
hols, aromatic hydrocarbons, carboxylic tion products, such as unsaturated aldehydes
annaabi.ee 
