654
Table 28.5.
Quality Aspects: Generation or Presence of Desirable Nonvolatile Compounds Contributing to
Taste in Fermented Meats
Main Representative
Routes of
Presence in
Expected
Group of Compounds
Compounds
Generation
Final Product
Main Contribution
Intensity
Peptides
Tri- and dipeptides
Proteolysis
Increases with length of
Taste
High
process
Free amino acids
Glutamic acid, aspartic
Proteolysis
Increases with length
Taste
High
acid, alanine, lysine,
of process
threonine
Nucleotides and
Inosine monophosphate,
ATP degradation
Around 100 mg/100g
Taste enhancement
Low
nucleosides
guanosine monophosphate, inosine, hypoxanthine
Long-chain free
Oleic acid, linoleic
Lipolysis
Increases with length of
Taste
Low
fatty acids
acid, linolenic acid,
process
arachidonic acid,palmitic acid
Short-chain
Acetic acid, propionic
Microbial
Depends on microflora
Taste
Medium
fatty acids
acid
metabolism
Acids
Lactic acid
Glycolysis
Depends on initial
Sour taste
High
amount of sugar and fermentation
Carbohydrates
Glucose, lactose
Remaining (not
Depends on initial
Sweet taste
Low
consumed through
amount of sugar and
glycolysis)
microflora
Inorganic
Salt
Addition
Depends on initial
Salty taste
High
compounds
amount