Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement

Abstract

Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na + ), potassium ions (K + ), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na + , K + , and selected VOCs were mainly released during 0−10 s of the chewing process. The release of Na + and K + in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na + and K + and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.

Progress in Multisensory Synergistic Salt Reduction

“…Numerous aroma compounds with the ability to enhance salty taste have been identified in sauces, cheese, meat products (bacon, ham, beef), seafood (sardines) and herbs [ 65 , 67 , 68 ]. However, the type, intensity, combination of aroma compounds, and salt solution concentration can all influence the effect of OISE [ 51 , 62 , 67 ].…”

“…Furthermore, cooking methods and oral processing can impact the interaction between odor and salty taste. Varied cooking treatments yield different aroma compounds, while oral processing, such as saliva’s role, influences migration and release [ 63 , 68 ]. At the neural level, the integration of fragrance and salty taste occurs in cognitive brain regions like the OFC, anterior cingulate cortex and temporal lobe [ 35 , 69 ].…”