Aroma without nitrite in cooked ham...

Minimise the quantity of nitrite in cooked ham, yes ... but then consumers shun this product because it lacks aroma. Explanation? Nitrite acts as an antioxidant, preventing mass production of lipid oxidation compounds  that will mask the “cooked ham” aroma due to some recently identified sulphur compounds ... These results open pathways for eliminating nitrite, a controversial additive with regard to health but so far essential for flavour, colour and microbial preservation of cooked meats.

Partnership

The French Pork and Pig Institute

Publications

Thomas, C., Mercier, F., Tournayre, P., Martin, J.-L., & Berdagué, J.-L. (2013). Effect of nitrite on the odourant volatile fraction of cooked ham. Food Chemistry, 139 (1-4), 432-438.

Thomas 2013

Thomas, C., Mercier, F., Tournayre, P., Martin, J.-L., & Berdagué, J.-L. (2014). Identification and origin of odorous sulphur compounds in cooked ham. Food Chemistry, 155, 207-213.

Thomas 2014