Composition and method for preparing a cured ham aroma and uses thereof

Flores Llovera, Mónica; Toldrá Vilardell, Fidel; Gianelli Barra, María Pía; Durá Cubells, María Asunción


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

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Fecha de publicación: 2010
Idioma: cured ham aroma

Oficina Española de Patentes y Marcas ES 2319023 WO/2008/096030

Notas: patent N° ES 2319023 international Application WO/2008/096030