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# Flavor compounds of American dry-cured ham
- URL: https://www.flavorist.com/flavor-compounds-of-american-dry-cured-ham/
- Published: 2024-04-19T01:36:15.000Z
- Updated: 2026-01-24T19:57:22.000Z
- Author: Editor

> Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

, , , , ,Department of Food Science, Nutrition, and Health Promotion, Box 9805, Mississippi State University, Mississippi State, MS 39762, United States

Mississippi State University food scientists conducted a study and found consumers prefer the ham with **intense caramelized, smoky, savory and molasses flavor notes.** 

Sixteen volatile flavor compounds from the headspace of dry cured ham are identified as impact compounds including "*4-methyl-2-methoxyphenol (sweet ham), 4-ethyl-2-methoxyphenol (sweet ham), 2-methoxyphenol (smoky, cocoa), 2,6-dimethoxyphenol (smoky ham, savory) and 2-furanmethanol (burnt meat, vitamin)."*

It was also found that consumers do not like hams either with flavor compounds like "*methanethiol (sulfur), carbon disulfide (sulfur), 2-butanone (sweet), 3-methylbutanal (malty, fermented), 2-heptanone (burnt meat), hexanal (cut grass), benzeneacetaldehyde (floral), 1-octen-3-ol (mushroom)"* or flavor compounds including "*benzaldehyde (burnt meat, cooked meat) and limonene (citrus)."*

*The study report was published* [*here*](https://www.sciencedirect.com/science/article/abs/pii/S0309174008000806?ref=flavorist.com)*.*