Relationship between ripening period and taste of long-term ripening ham was elucidated by metabolomic analysis
With regard to research on ham with long-term ripening, which was jointly conducted by Project Professor Masahiro Sugimoto of IAB, Tohoku Ham, and Yamagata Industrial Technology Center Shonai Experimental Station, the relationship between repening period and taste was clarified by metabolomic profiling.
When therepening period and the change in taste are examined by a taste sensor, the aftertaste of umami increases until a certain period, but decreases when the ripening period is too long. Analyzing the taste components in ham at the same time, it was found that changes in the balance of umami-related amino acids correlate with these taste changes. These findings were recognized by international journals, and published online in Food Research International on December 18, 2019.