Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

Some studies indicated that excessive softness, adhesiveness, bitterness and sourness were the common sensory defects of dry-cured ham, which severely belittled consumers' acceptability. To expound the formation of excessive bitterness and sourness in dry-cured ham, free amino acids, volatile compounds and their metabolic pathways were investigated in normal and defective samples of Jinhua ham. Compared with normal ham, less than 0.85-fold...