The relationship of chemical components to flavor attributes of bacon and ham

Abstract

Cured and smoked hams and bacon from 80 pigs were chemically analyzed for specific components (fat, sodium (Na), potassium (K), chloride (Cl) and nitrite (NO 2)). In addition, complete flavor profiles were obtained on them using a highly trained flavor profile panel. Fat content hastened the perception of the appropriate salty taste in ham. It was also positively related to the intensities of an appropriate fatty aftertaste in bacon and an inappropriate metallic aftertaste in ham, and negatively related to the intensity of an inappropriate metallic aromatic in ham. Both Na and Cl were negatively related to flavor amplitude, due to positive relationships with an inappropriate unidentifiable off aromatic and aftertaste in both ham and bacon and an inappropriate sour taste and aftertaste in bacon. However, it is possible these adverse effects on flavor resulted from the particular cure mixture used or direct injection of liquid smoke. As expected both Na and Cl hastened the perception of the appropriate salty taste and were positively related to the intensity of this taste. They were also positively related to the intensities of the appropriate smoke aromatic and aftertaste in ham. K delayed perception of the appropriate smoke aromatic and was negatively related to its intensity in ham. It was also negatively related to the intensities of the appropriate salty taste and aftertaste in both ham and bacon, the appropriate sweet aftertaste in bacon, and the inappropriate astringent mouthfeeling in ham. K also hastened the perception of the inappropriate bitter taste in bacon. In ham, NO 2 was positively related to the intensities of the appropriate sweet taste and aftertaste and negatively related to the intensities of the inappropriate sour taste and aftertaste. Composite results demonstrate the influence of specific chemical components on the flavor attributes of ham and bacon, indicating salt content may be reduced, without substitution, to provide a beneficial influence on flavor.