The generated mono- and polyunsaturated fatty acids are susceptible to further oxidative reactions, giving rise to volatile compounds. The beginning of lipid oxidation is correlated to an adequate flavor development (58). In contrast, an excess of oxidation may lead to off-flavors. In fact, the generation of the characteristic aroma of dry-cured meat products correlates with the beginning of lipid oxidation. Free radical formation is catalyzed by muscle oxidative enzymes, like peroxidases and cyclooxygenases, external light, heating,
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