"coutron" - 1 õppematerjal

Liha töötlemine

1993a, b; Toldrá (Tabilo et al. 1999). 1998, 2007b). The released free fatty acids are then partly oxidized, generating a large number of volatile compounds with particu- Flavor lar aroma characteristics (Berdagué et al. The term flavor represents the overall percep- 1991; Buscailhon et al. 1993; Coutron- tion of taste and aroma. Taste is mainly asso- Gambetti and Gandemer 1999). These vola- ciated with nonvolatile compounds, such as tile compounds, nearly two hundred of them,  Dry-Cured Ham 359 are representative of most classes of organic decarboxylase activity. Some molds (usually compounds, such as aldehydes, alcohols, Penicillium) and yeasts (mainly Candida