Abstract

The invention comprise a composition of volatiles, which reduces a cured ham aroma and comprises a mixture of sarcoplasmic proteins, ramified aldehydes, sulphured compounds, linear aldehydes, 2-ketones, and salts, in the appropriate combination and ideal proportions. The composition is useful for preparing foods with greater organoleptic properties without the need for carrying out long curing processes and preparation of other foods with a cured ham aroma