Flavor characterization of country ham flavor by sensory evaluation and chemical analysis

A study was conducted on twenty-six country hams purchased from processors in four southern states, to relate objective chemical and physical determinations of raw cured country ham to the cooked flavor. Percent free fatty acid (expressed as oleic) was the best single predictor of mean sensory evaluation score (R² =0.52). Ninhydrin reactive material and carbohydrate along with free fatty acid were also important in good aged flavor (R² =0.64). Prediction equations with different variables as components in the statistical model were reported. Other analyses conducted were percent salt, percent moisture, color, pH, titratable acidity, percent lipid, total carbonyls, thiobarbituric acid number (TBA), water extraction and chloroform-methanol extraction. When the last two extracts were heated in a 200°C sand bath, a smoky, cured aroma emanated from the chloroform-methanol extract with a less intense cured odor from the water extract which smelled more like roast meat. TBA was significantly correlated with carbonyl content (r=0.79); titratable acidity with ninhydrin reactive material and free fatty acid content (r=0.56 and 0.42, respectively). Free fatty acid was significantly correlated with TBA (r=0.47), percent salt (r=0.52), ninhydrin reactive material (r=0.65), carbonyl content (r=0.43) and percent moisture (r=-0.50). Hunter L, a, b and Yonkin index (a measure of redness), were significantly different between ham slices but not correlated with flavor.