S. Abouelkaram and J. L. Berdagué, , 2010.

, UR370 Qualité des Produits Animaux, F-63122

J. L. Berdagué and P. Tournayre, The ''Video-Sniff'' method, a new approach for the ''vocabulary-intensity-duration'' study of ''elementary odours'' perceived by gas-chromatography-olfaction, Flavour research at the dawn of the twenty-first century (TEC & DOC ed.), pp.514-517, 2002.

J. Berdagué, P. Tournayre, J. L. Berdagué, P. Tournayre, and S. Cambou, Novel multi-gas chromatography-olfactometry device and software for the identification of odouractive compounds, Journal of Chromatography A, vol.6, pp.85-92, 2005.

E. Bertrand, E. Hado-maturana, C. Chevarin, S. Portanguen, F. Mercier et al., Heat-induced volatiles and odour-active compounds in a model cheese, International Dairy Journal, vol.21, pp.806-814, 2011.
URL : https://hal.archives-ouvertes.fr/hal-01852705

K. Breme, P. Tournayre, X. Fernandez, U. J. Meierhenrich, H. Brevard et al., Identification of odour impact compounds of Tagetes minuta L. essential oil: Comparison of two GC-olfactometry methods, Journal of Agricultural and Food Chemistry, vol.57, pp.8572-8580, 2009.

N. P. Brunton, D. A. Cronin, and F. J. Monahan, Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat, Flavour and Fragrance Journal, vol.17, pp.327-334, 2002.

C. Cerny and M. Briffod, Effect of pH on the maillard reaction of, 2007.

C. C-;-xylose and . Thiamin, Journal of Agricultural and Food Chemistry, vol.55, issue.5, pp.1552-1556

F. Chan and G. A. Reineccius, Kinetics of the formation of methional, dimethyl disulfide, and 2-acetylthiophene via the Maillard reaction, Sulfur Compounds in Food, vol.564, pp.127-137, 1994.

D. E. Corpet, Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?, Meat Science, vol.89, pp.310-316, 2011.
URL : https://hal.archives-ouvertes.fr/hal-00592966

D. Demeyer, K. Honikel, and S. Smet, The World Cancer Research Fund report 2007: A challenge for the meat processing industry, Meat Science, vol.80, pp.953-959, 2008.

J. S. Elmore, D. S. Mottram, M. Enser, and J. D. Wood, Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, Journal of Agricultural and Food Chemistry, vol.47, pp.1619-1625, 1999.

M. Estevez, S. Ventanas, and M. Heinonen, Formation of Strecker aldehydes between protein carbonyls alpha-Aminoadipic and gamma-glutamic semialdehydes -and leucine and isoleucine, Food Chemistry, vol.128, pp.1051-1057, 2011.

L. R. Ferguson, Meat and cancer, Meat Science, vol.84, pp.308-313, 2010.

E. N. Frankel, Review. Recent advances in lipid oxidation, Journal of the Science of Food and Agriculture, vol.54, pp.495-511, 1991.
URL : https://hal.archives-ouvertes.fr/cea-02410179

L. J. Gemert and A. H. Van-nettenbreijer, Compilation of odour threshold values in air and water, 1977.

J. I. Gray and A. M. Pearson, Lipid-derived off-flavours in meat -Formation and inhibition, Flavor of meat and meat products (Blackie Academic and, vol.490, pp.183-192, 1992.

T. Hofmann and P. Schieberle, Evaluation of the key odourants in a thermally treated solution of ribose and cysteine by aroma extract dilution techniques, Journal of Agricultural and Food Chemistry, vol.43, pp.2187-2194, 1995.

K. O. Honikel, The use and control of nitrate and nitrite for the processing of meat products, Meat Science, vol.78, pp.68-76, 2008.

N. Kondjoyan and J. L. Berdagué, A compilation of relative retention indices for the analysis of aromatic compounds, 1996.

M. Leonhardt and C. Wenk, Variability of selected vitamins and trace elements of different meat cuts, Journal of Food Composition and Analysis, vol.10, pp.218-224, 1997.

R. N. Loeppky, Nitrosamine and N-nitroso compound chemistry and biochemistry -advances and perspectives. Nitrosamines and Related N-Nitroso Compounds, vol.553, pp.1-18, 1994.

F. Lücke, Manufacture of meat products without added nitrite or nitrate -Quality and safety aspects, 3rd Baltic Conference on Food Science and Technology -FOODBALT, pp.41-45, 2008.

Y. Mercier, P. Gatellier, and M. Renerre, Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet, Meat Science, vol.66, pp.467-473, 2004.

B. Min, J. C. Cordray, and D. U. Ahn, Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin, Journal of Agricultural and Food Chemistry, vol.58, pp.600-605, 2010.

D. S. Mottram, Flavour formation in meat and meat products: A review, Food Chemistry, vol.62, pp.415-424, 1998.

M. Nanamori, R. Kanatani, M. Kihara, K. Kawahara, K. Hayashi et al., Effects of nitrogen application on malt modification and dimethyl sulfide precursor production in two Japanese barley cultivars, Journal of the Science of Food and Agriculture, vol.88, pp.1464-1471, 2008.

J. G. Sebranek and J. N. Bacus, Cured meat products without direct addition of nitrate or nitrite: What are the issues?, Meat Science, vol.77, pp.136-147, 2007.

F. Shahidi, Flavor of cooked meats, ACS Symposium Series, vol.388, pp.188-201, 1989.

C. Thomas, Food Chemistry, vol.139, pp.432-438, 2013.

F. Shahidi and R. B. Pegg, Hexanal as an indicator of the flavor deterioration of meat and meat-products, Lipids in Food Flavors, vol.558, pp.256-279, 1994.

J. J. Sindelar and A. L. Milkowski, Sodium nitrite in processed meat and poultry meats: A review of curin and examining the risk and benefit of its use, American Meat Science Association White Paper Series, issue.3, pp.1-14, 2011.

J. J. Sindelar, J. C. Cordray, J. G. Sebranek, J. A. Love, and D. U. Ahn, Effects of varying levels of vegetable juice powder and incubation time on colour, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham, Journal of Food Science, vol.72, pp.388-395, 2007.

S. S. Stevens, On the psychophysical law, Psychological Review, pp.153-181, 1957.

L. Théron, P. Tournayre, N. Kondjoyan, S. Abouelkaram, V. Santé-lhoutellier et al., Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham, Meat Science, vol.85, pp.453-460, 2010.

P. Tournayre and J. L. Berdagué, AcquiSniff (Version 6.5.0) [Computer software, 2003.

R. Wang, C. Yang, and H. Song, Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction, Food Chemistry, vol.131, pp.280-285, 2012.

P. Werkhoff, J. Bruning, R. Emberger, M. Guntert, M. Kopsel et al., Isolation and characterization of volatile sulfur-containing meat flavor components in model systems, Journal of Agricultural and Food Chemistry, vol.38, pp.777-791, 1990.

V. A. Yaylayan and A. Keyhani, Origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine maillard model systems, Journal of Agricultural and Food Chemistry, vol.47, pp.3280-3284, 1999.

H. H. Baek, C. J. Kim, B. H. Ahn, H. S. Nam, and K. R. Cadwallader, Aroma extract dilution analysis of a beeflike process flavor from extruded enzymehydrolyzed soybean protein, Journal of Agricultural and Food Chemistry, vol.49, issue.2, pp.790-793, 2001.

M. E. Bailey, Maillard reactions and meat flavour development, Glasgow: Blackie Academic and Professional, pp.153-169, 1994.

B. K. Dwivedi and R. G. Arnold, Chemistry of thiamine degradation -Mechanisms of thiamine degradation in a model system, Journal of Food Science, p.37, 1972.

H. D. Belitz and W. Grosch, Aroma substances. In Food chemistry, pp.319-375, 1999.

J. L. Berdagué and P. Tournayre, The ''Video-Sniff''method, a new approach for the ''Vocabulary-Intensity-Duration'' study of ''Elementary Odours'' perceived by gas-chromatography-olfaction, Flavour research at the dawn of the twenty-first century, pp.514-517, 2002.

J. L. Berdagué and P. Tournayre, Gas chromatography-olfaction analysis device and method. France: Institut National de la Recherche Agronomique, 2005.

J. L. Berdagué, P. Tournayre, and S. Cambou, Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds, Journal of Chromatography A, vol.1146, issue.1, pp.85-92, 2007.

R. G. Buttery, W. F. Haddon, R. M. Seifert, and J. G. Turnbaugh, Thiamin odor and bis(2-methyl-3-furyl) disulfide, Journal of Agricultural and Food Chemistry, vol.32, issue.3, pp.674-676, 1984.

C. Cerny, Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine. LWT-Food Science and Technology, vol.40, pp.1309-1315, 2007.

C. Cerny and T. Davidek, Formation of aroma compounds from ribose and cysteine during the Maillard reaction, Journal of Agricultural and Food Chemistry, vol.51, issue.9, pp.2714-2721, 2003.

J. G. Dreher, R. L. Rouseff, and M. Naim, GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice, Journal of Agricultural and Food Chemistry, vol.51, issue.10, pp.3097-3102, 2003.

W. Evers, H. H. Heinsohn, . Jr, B. J. Mayers, and A. Sanderson, Furans substituted at the three position with sulfur, Phenolic, sulfur, and nitrogen compounds in food flavors, pp.184-193, 1976.

L. J. Farmer and D. S. Mottram, Interaction of lipid in the maillard reaction between cysteine and ribose -The effect of a triglyceride and 3 phospholipids on the volatile products, Journal of the Science of Food and Agriculture, vol.53, issue.4, pp.505-525, 1990.

J. J. Filippi, X. Fernandez, and E. Duñach, Les composés volatils soufrés en chimie des arômes, Sciences des Aliments, vol.27, issue.1, pp.23-46, 2007.

L. Hennel, Le salage -La fabrication des jambons, Pratique et technique en Charcuterie, pp.405-469, 1966.

O. Hincelin, J. M. Ames, A. Apriyantono, and J. S. Elmore, The effect of xylose on the generation of volatiles from heated thiamine, Food Chemistry, vol.44, issue.5, pp.381-389, 1992.

C. T. Ho, Y. C. Oh, and M. Bae-lee, The Flavour of pork, Flavour of meat and meat products, pp.38-51, 1994.

T. Hofmann and P. Schieberle, Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odourants 2-furfurylthiol and 2-methyl-3-furanthiol, Journal of Agricultural and Food Chemistry, vol.46, issue.1, pp.235-241, 1998.

D. S. Mottram, Somes aspects of the chemistry of meat flavour, Glasgow: Blackie Academic and Professional, pp.210-230, 1994.

D. S. Mottram, Flavour formation in meat and meat products: a review, Food Chemistry, vol.62, issue.4, pp.415-424, 1998.

C. Y. Tai and C. T. Ho, Influence of cysteine oxidation on thermal formation of maillard aromas, Journal of Agricultural and Food Chemistry, vol.45, issue.9, pp.3586-3589, 1997.

L. Théron, P. Tournayre, N. Kondjoyan, S. Abouelkaram, V. Sante-lhoutellier et al., Analysis of the volatile profile and identification of odouractive compounds in Bayonne ham, Meat Science, vol.85, issue.3, pp.453-460, 2010.

C. Thomas, F. Mercier, P. Tournayre, J. Martin, and J. Berdagué, Effect of nitrite on the odourant volatile fraction of cooked ham, Food Chemistry, vol.139, issue.1-4, pp.432-438, 2013.
URL : https://hal.archives-ouvertes.fr/hal-02647188

P. Tournayre and J. L. Berdagué, , 2003.

R. Wang, C. Yang, and H. Song, Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction, Food Chemistry, vol.131, issue.1, pp.280-285, 2012.

F. B. Whitfield and D. S. Mottram, Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5, Journal of Agricultural and Food Chemistry, vol.47, issue.4, pp.1626-1634, 1999.

Y. Zheng, S. Brown, W. O. Ledig, C. Mussinan, and C. T. Ho, Formation of sulfur-containing flavor compounds from reactions of Furaneol and cysteine, glutathione, hydrogen sulfide, and alanine/hydrogen sulfide, Journal of Agricultural and Food Chemistry, vol.45, issue.3, pp.894-897, 1997.

, II -1.2. Identification et origines des composés odorants soufrés du jambon cuit, p.43

, II -1.2. Identification et origines des composés odorants soufrés du jambon cuit, p.44

R. Baek, H. H. Kim, C. J. Ahn, B. H. Nam, H. S. Cadwallader et al., Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein, Journal of Agricultural and Food Chemistry, vol.49, issue.2, pp.790-793, 2001.

H. D. Belitz and W. Grosch, Aroma substances, Food Chemistry, pp.319-375, 1999.

Y. Bezman, R. L. Rouseff, and M. Naim, 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses, Journal of Agricultural and Food Chemistry, vol.49, issue.11, pp.5425-5432, 2001.

C. Cerny, Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine. LWT -Food Science and Technology, vol.40, pp.1309-1315, 2007.

Y. Chen and C. T. Ho, Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine, Journal of Agricultural and Food Chemistry, vol.50, issue.8, pp.2372-2376, 2002.

P. Darriet, T. Tominaga, V. Lavigne, J. N. Boidron, and D. Dubourdieu, Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one, Flavour and Fragrance Journal, vol.10, issue.6, pp.385-392, 1995.

B. K. Dwivedi, R. G. Arnold, J. J. Filippi, X. Fernandez, and E. Duñach, Chemistry of thiamine degradation -Mechanisms of thiamine degradation in a model system, Journal of Food Science, vol.37, issue.1, pp.23-46, 1972.

D. A. Greenwood, B. W. Beadle, and H. R. Kraybill, Stability of thiamine to heat: ii. Effect of meat-curing ingredients in aqueous solutions and in meat, Journal of Biological Chemistry, vol.149, issue.2, pp.349-354, 1943.

T. Hofmann, P. Schieberle, and W. Grosch, Model studies on the oxidative stability of odor-active thiols occurring in food flavors, Journal of Agricultural and Food Chemistry, vol.44, issue.1, pp.251-255, 1996.

F. V. Luecke, P. R. Karklina, R. Vokk, R. Verhe, F. K. Lucke et al., Manufacture of meat products without added nitrite or nitrate -quality and safety aspects, The 3rd baltic conference on food science and technology, vol.5, pp.350-357, 1946.

D. S. Mottram, C. Szaumanszumski, and A. Dodson, Interaction of thiol and disulfide flavor compounds with food components, Journal of Agricultural and Food Chemistry, vol.44, issue.8, pp.2349-2351, 1996.

C. Thomas, F. Mercier, P. Tournayre, J. Martin, and J. Berdagué, Effect of nitrite on the odorant volatile fraction of cooked ham, Food Chemistry, vol.139, issue.1-4, pp.432-438, 2013.

C. Thomas, F. Mercier, P. Tournayre, J. Martin, and J. Berdagué, Identification and origin of odorous sulfur compounds in cooked ham, Food Chemistry, vol.155, pp.207-213, 2014.
URL : https://hal.archives-ouvertes.fr/hal-02636637

T. Tominaga and D. Dubourdieu, A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties, Journal of Agricultural and Food Chemistry, vol.54, issue.1, pp.29-33, 2006.

T. Tominaga, M. L. Murat, and D. Dubourdieu, Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L. cv. Sauvignon Blanc, Journal of Agricultural and Food Chemistry, vol.46, issue.3, pp.1044-1048, 1998.

, Références bibliographiques

S. Abouelkaram and J. L. Berdagué, Outil logiciel d'aide à la purification de spectres de masse en mélanges complexes, 2010.

, UR370 Qualité des Produits Animaux, F-63122

S. Andrée, W. Jira, K. H. Schwind, H. Wagner, and F. Schwägele, Chemical safety of meat and meat products, Meat Science, vol.86, issue.1, pp.38-48, 2010.

H. H. Baek, C. J. Kim, B. H. Ahn, H. S. Nam, and K. R. Cadwallader, Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein, Journal of Agricultural and Food Chemistry, vol.49, issue.2, pp.790-793, 2001.

M. E. Bailey, Maillard reactions and meat flavour development, Glasgow: Blackie Academic and Professional, pp.153-169, 1994.

B. Barriuso, I. Astiasaran, and D. Ansorena, A review of analytical methods measuring lipid oxidation status in foods: a challenging task, European Food Research and Technology, vol.236, issue.1, pp.1-15, 2013.

N. M. Bastide, F. H. Pierre, and D. E. Corpet, Heme Iron from Meat and Risk of Colorectal Cancer: A Meta-analysis and a Review of the Mechanisms Involved, Cancer Prevention Research, vol.4, issue.2, pp.177-184, 2011.
URL : https://hal.archives-ouvertes.fr/hal-00543808

K. Basant and R. G. Dwivedi, Chemistry of thiamine degradation -Mechanisms of thiamine degradation in a model system, Journal of Food Science, p.37, 1972.

H. D. Belitz and W. Grosch, Aroma Substances, Food Chemistry -Second Edition, pp.319-375, 1999.

R. C. Benedict, Biochemical basis for nitrite inhibition of Clostridium botulinum in cured meat, Journal of Food Protection, issue.43, pp.877-981, 1980.

J. L. Berdagué and P. Tournayre, Gas chromatography-olfaction analysis device and method. France: Institut National de la Recherche Agronomique, 2005.

J. L. Berdagué and P. Tournayre, The ''Video-Sniff'' method, a new approach for the ''vocabularyintensity-duration'' study of ''elementary odours'' perceived by gas-chromatography-olfaction, Flavour research at the dawn of the twenty-first century (TEC & DOC ed.), (pp, pp.514-517, 2002.

Y. Bezman, R. L. Rouseff, and M. Naim, 2-methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses, Journal of Agricultural and Food Chemistry, vol.49, issue.11, pp.5425-5432, 2001.

, Références bibliographiques -p, p.99

R. G. Buttery, W. F. Haddon, R. M. Seifert, and J. G. Turnbaugh, Thiamin odor and bis(2-methyl-3-furyl) disulfide, Journal of Agricultural and Food Chemistry, vol.32, issue.3, pp.674-676, 1984.

C. Cerny, Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine, Lwt-Food Science and Technology, vol.40, issue.8, pp.1309-1315, 2007.

C. Cerny and M. Briffod, Effect of pH on the maillard reaction of [(13)C5] xylose, cysteine, and thiamin, Journal of Agricultural and Food Chemistry, vol.55, pp.1552-1556, 2007.

C. Cerny and T. Davidek, Formation of aroma compounds from ribose and cysteine during the Maillard reaction, Journal of Agricultural and Food Chemistry, vol.51, issue.9, pp.2714-2721, 2003.

F. Chan and G. A. Reineccius, Kinetics of the formation of methional, dimethyl disulfide, and 2-acetylthiophene via the Maillard reaction, Sulfur Compounds in Food, vol.564, pp.127-137, 1994.

S. P. Chawla and R. Chander, Microbiological safety of shelf-stable meat products prepared by employing hurdle technology, Food Control, vol.15, issue.7, pp.559-563, 2004.

Y. Chen and C. T. Ho, Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine, Journal of Agricultural and Food Chemistry, vol.50, issue.8, pp.2372-2376, 2002.

D. E. Corpet, Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?, Meat Science, vol.89, pp.310-316, 2011.
URL : https://hal.archives-ouvertes.fr/hal-00592966

C. K. Cross and P. Ziegler, A Comparison of the Volatile Fractions from Cured and Uncured Meat, Journal of Food Science, vol.30, issue.4, pp.610-614, 1965.

P. Darriet, T. Tominaga, V. Lavigne, J. N. Boidron, and D. Dubourdieu, Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one, Flavour and F ragrance Journal, vol.10, issue.6, pp.385-392, 1995.

M. T. De-gonzalez, W. N. Osburn, M. D. Hardin, M. Longnecker, H. K. Garg et al., , 2012.

, Survey of Residual Nitrite and Nitrate in Conventional and Organic/Natural/Uncured/Indirectly Cured Meats Available at Retail in the United States, Journal of Agricultural and Food Chemistry, vol.60, issue.15, pp.3981-3990

C. T. Dellavalle, Q. Xiao, G. Yang, X. O. Shu, B. Aschebrook-kilfoy et al., Dietary nitrate and nitrite intake and risk of colorectal cancer in the Shanghai Women's Health Study, International Journal of Cancer, vol.134, issue.12, pp.2917-2926, 2014.

D. Demeyer, K. Honikel, and S. Smet, The World Cancer Research Fund report 2007: A challenge for the meat processing industry, Meat Science, vol.80, pp.953-959, 2008.

N. M. Dineen, J. P. Kerry, P. B. Lynch, D. J. Buckley, P. A. Morrissey et al., Reduced nitrite levels and dietary alpha-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams, Meat Science, vol.55, issue.4, pp.475-482, 2000.

, Références bibliographiques -p, p.100

B. K. Dwivedi and R. G. Arnold, Chemistry of thiamine degradation -Mechanisms of thiamine degradation in a model system, Journal of Food Science, p.37, 1972.

, Statement on nitrites in meat products, EFSA Panel on Food Additives and Nutrient Sources added to food (ANS), vol.8, p.1538, 2010.

M. Estevez, S. Ventanas, and M. Heinonen, Formation of Strecker aldehydes between protein carbonyls -alpha-Aminoadipic and gamma-glutamic semialdehydes -and leucine and isoleucine, Food Chemistry, vol.128, pp.1051-1057, 2011.

M. Estevez, S. Ventanas, R. Ramirez, and R. Cava, Analysis of volatiles in porcine liver pates with added sage and rosemary essential oils by using SPME-GC-MS, Journal of Agricultural and Food Chemistry, vol.52, issue.16, pp.5168-5174, 2004.

R. J. Epley, P. B. Addis, J. J. Warthesen, and M. E. Service, , 1992.

W. Evers, H. H. Heinsohn, . Jr, B. J. Mayers, and A. Sanderson, Furans substituted at the three position with sulfur, Phenolic, sulfur, and nitrogen compounds in food flavors, pp.184-193, 1976.

L. R. Ferguson, Meat and cancer, Meat Science, vol.84, pp.308-313, 2010.

J. J. Filippi, X. Fernandez, and E. Duñach, Les composés volatils soufrés en chimie des arômes, Sciences des Aliments, vol.27, issue.1, pp.23-46, 2007.

J. Finkgremmels, J. Dresel, and L. Leistner, Use of monascus extracts as an alternative to nitrite in meat-products, Fleischwirtschaft, vol.71, issue.10, pp.1184-1186, 1991.

E. N. Frankel, Review. Recent advances in lipid oxidation, Journal of the Science of Food and Agriculture, vol.54, pp.495-511, 1991.
URL : https://hal.archives-ouvertes.fr/cea-02410179

R. Ganhao, M. Estevez, and D. Morcuende, Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials, Food Chemistry, vol.126, issue.2, pp.772-778, 2011.

L. J. Gemert and A. H. Van-nettenbreijer, Compilation of odour threshold values in air and water, 1977.

. Netherlands,

M. Garcia, T. Beldarrain, L. Fornaris, and R. Diaz, Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages, Ciencia E Tecnologia De Alimentos, vol.31, issue.2, pp.481-487, 2011.

B. Gonzalez and V. Diez, The effect of nitrite and starter culture on microbiological quality of "chorizo" -a Spanish dry cured sausage, Meat Science, vol.60, issue.3, pp.295-298, 2002.

J. I. Gray and A. M. Pearson, Cured Meat Flavor, Advances in Food Research, vol.29, pp.1-86, 1984.

J. I. Gray and A. M. Pearson, Lipid-derived off-flavours in meat -Formation and inhibition, Flavor of meat and meat products (Blackie Academic and, pp.129-131, 1994.

D. A. Greenwood, B. W. Beadle, and H. R. Kraybill, stability of thiamine to heat: (ii) effect of meat-curing ingredients in aqueous solutions and in meat, Journal of Biological Chemistry, vol.149, issue.2, pp.349-354, 1943.

A. B. Grever and A. Ruiter, Prevention of Clostridium outgrowth in heated and hermetically sealed meat products by nitrite -a review, European Food Research and Technology, vol.213, issue.3, pp.165-169, 2001.

W. Grosch and G. Zeilerhilgart, Formation of meat-like flavor compounds, Acs Symposium Series, vol.490, pp.183-192, 1992.

A. Guillard, J. Le-quere, and J. Vendeuvre, Emerging research approaches benefit to the study of cooked cured ham flavour, Food Chemistry, vol.59, issue.4, pp.567-572, 1997.
URL : https://hal.archives-ouvertes.fr/hal-02696040

U. Hamm, Consumer acceptance of organic sausages produced without curing agents, Fleischwirtschaft, vol.87, issue.11, pp.126-130, 2007.

L. Hennel, Le salage -La fabrication des jambons, Pratique et technique en Charcuterie, pp.405-469, 1966.

O. Hincelin, J. M. Ames, A. Apriyantono, and J. S. Elmore, The effect of xylose on the generation of volatiles from heated thiamine, Food Chemistry, vol.44, issue.5, pp.381-389, 1992.

C. T. Ho, Y. C. Oh, and M. Bae-lee, The Flavour of pork, Flavour of meat and meat products, pp.38-51, 1994.

K. O. Honikel, The use and control of nitrate and nitrite for the processing of meat products, Meat Science, vol.78, pp.68-76, 2008.

G. O. Hustad, J. G. Cerveny, H. Trenk, R. H. Deibel, D. A. Kautter et al., , 1973.

, Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners, Appl Microbiol, vol.26, issue.1, pp.22-26

. Ifip, Etude de l'impact des conditions de salage-salaison et de traitement thermique sur la formation et la stabilité de la couleur de produits cuits (jambons) ou étuvés (poitrines et lardons), IFIP, INAPORC, 2010.

S. Im, F. Hayakawa, and T. Kurata, Identification and sensory evaluation of volatile compounds in oxidized porcine liver, Journal of Agricultural and Food Chemistry, vol.52, issue.2, pp.300-305, 2004.

L. E. Jeremiah, R. O. Ball, B. Uttaro, and L. L. Gibson, The relationship of chemical components to flavor attributes of bacon and ham, Food Research International, vol.29, issue.5-6, pp.457-464, 1996.

, Références bibliographiques -p, p.102

Y. J. Kim, S. K. Jin, W. Y. Park, B. W. Kim, S. T. Joo et al., The Effect Of Garlic Or Onion Marinade On The Lipid Oxidation And Meat Quality Of Pork During Cold Storage, Journal of Food Quality, vol.33, pp.171-185, 2010.

N. Kondjoyan and J. L. Berdagué, A compilation of relative retention indices for the analysis of aromatic compounds, 1996.

U. C. Konopka, H. Guth, and W. Grosch, Potent odorants formed by lipid-peroxidation as indicators of the warmedover flavor (wof) of cooked meat, Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, vol.201, issue.4, pp.339-343, 1995.

B. L. Krause, J. G. Sebranek, R. E. Rust, and A. Mendonca, Incubation of curing brines for the production of readyto-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham, Meat Science, vol.89, issue.4, pp.507-513, 2011.

M. Leonhardt and C. Wenk, Variability of selected vitamins and trace elements of different meat cuts, Journal of Food Composition and Analysis, vol.10, pp.218-224, 1997.

J. Linseisen, S. Rohrmann, T. Norat, C. A. Gonzalez, M. D. Iraeta et al., Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk -results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC), Public Health Nutrition, vol.9, issue.04, pp.449-464, 2006.

R. N. Loeppky, Nitrosamine and N-nitroso compound chemistry and biochemistry -advances and perspectives. Nitrosamines and Related N-Nitroso Compounds, vol.553, pp.1-18, 1994.

F. Luecke, Manufacture of meat products without added nitrite or nitrate -quality and safety aspects, 2008.

P. R. Karklina, R. Vokk, R. Verhe, F. K. Lucke, P. Kuka et al., The 3rd Baltic Conference On Food Science And Technology, pp.41-45

P. L. Lynch and I. S. Young, Determination of thiamine by high-performance liquid chromatography, Journal of Chromatography A, vol.881, issue.1-2, pp.267-284, 2000.

B. Macdonald, J. I. Gray, D. W. Stanley, and W. R. Usborne, Role Of Nitrite In Cured Meat Flavor -Sensory Analysis, Journal of Food Science, vol.45, issue.4, pp.885-888, 1980.

B. Macdonald, J. I. Gray, Y. Kakuda, and M. L. Lee, Role of nitrite in cured meat flavor -chemical-analysis, Journal of Food Science, vol.45, issue.4, pp.889-892, 1980.

B. Macdonald, J. I. Gray, and L. N. Gibbins, Role of nitrite in cured meat flavor -antioxidant role of nitrite, Journal of Food Science, vol.45, issue.4, pp.893-897, 1980.

G. M. Mcknight, L. M. Smith, R. S. Drummond, C. W. Duncan, M. Golden et al., Chemical synthesis of nitric oxide in the stomach from dietary nitrate in humans, Gut, vol.40, issue.2, pp.211-214, 1997.

Y. Mercier, P. Gatellier, M. Viau, H. Remignon, and M. Renerre, Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage, Meat Science, vol.48, issue.3-4, pp.301-318, 1998.
URL : https://hal.archives-ouvertes.fr/hal-02695788

A. Milkowski, H. K. Garg, J. R. Coughlin, and N. S. Bryan, Nutritional epidemiology in the context of nitric oxide biology: A risk-benefit evaluation for dietary nitrite and nitrate, Nitric Oxide-Biology and Chemistry, vol.22, issue.2, p.103, 2010.

C. D. Miller and S. H. Work, Thiamine content of raw and cooked pork tissues from pigs of known dietary history, Journal of animal science, vol.5, issue.4, pp.350-357, 1946.

B. Min, J. C. Cordray, and D. U. Ahn, Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin, vol.58, pp.600-605, 2010.

D. S. Mottram, Somes aspects of the chemistry of meat flavour, Flavor of meat and meat products, pp.210-230, 1994.

D. S. Mottram, Flavour formation in meat and meat products: A review, Food Chemistry, vol.62, pp.415-424, 1998.

L. R. Nissen, D. V. Byrne, G. Bertelsen, and L. H. Skibsted, The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis, Meat Science, vol.68, issue.3, pp.485-495, 2004.

H. Paelinck and S. Szczepaniak, New strategies for the preservation of cooked ham, Polish Journal of Food and Nutrition Sciences, vol.14, pp.37-40, 2005.

D. K. Parthasarathy and N. S. Bryan, Sodium nitrite: The "cure" for nitric oxide insufficiency, Meat Science, vol.92, issue.3, pp.274-279, 2012.

R. B. Pegg, K. M. Fisch, and F. Shahidi, The replacement of conventional meat curing with nitrite-free curing systems, Fleischwirtschaft, vol.80, issue.5, pp.86-89, 2000.

E. Polenski, Uber den Verlust welchen das Rinkfleish und Nahrwert durch das Pokeln erleidert, sowie uber die Veranderungen Salpeterhaltiger pokel, Ken. Arb. Kais. Gesundh, issue.7, p.471, 1891.

R. Przybylski, Y. C. Lee, and N. A. Eskin, Antioxidant and radical-scavenging activities of buckwheat seed components, Journal of the American Oil Chemists Society, vol.75, issue.11, pp.1595-1601, 1998.

N. Ramarathnam, L. J. Rubin, and L. L. Diosady, Studies On Meat Flavor .1. Qualitative And Quantitative Differences In Uncured And Cured Pork, Journal of Agricultural and Food Chemistry, vol.39, issue.2, pp.344-350, 1991.

N. Ramarathnam, L. J. Rubin, and L. L. Diosady, Studies On Meat Flavor .3. A Novel Method For Trapping Volatile Components From Uncured And Cured Pork, Journal of Agricultural and Food Chemistry, vol.41, issue.6, pp.933-938, 1993.

J. G. Sebranek and J. N. Bacus, Cured meat products without direct addition of nitrate or nitrite: What are the issues?, Meat Science, vol.77, pp.136-147, 2007.

J. G. Sebranek, A. L. Jackson-davis, K. L. Myers, and N. A. Lavieri, Beyond celery and starter culture: Advances in natural/organic curing processes in the United States, Meat Science, vol.92, issue.3, pp.267-273, 2012.

F. Shahidi, Flavor of cooked meats, ACS Symposium Series, vol.388, pp.188-201, 1989.

F. Shahidi and R. B. Pegg, Hexanal as an indicator of the flavor deterioration of meat and meat-products, Lipids in Food Flavors, vol.558, pp.256-279, 1994.

F. Shahidi, J. Yun, L. J. Rubin, and D. F. Wood, The Hexanal Content As An Indicator Of Oxidative Stability And Flavor Acceptability In Cooked Ground Pork, Canadian Institute of Food Science and Technology Journal-Journal De L Institut Canadien De Science Et Technologie Alimentaires, vol.20, issue.2, pp.104-106, 1987.

, Références bibliographiques -p, p.104

J. N. Sofos, F. F. Busta, and C. E. Allen, Botulism control by nitrite and sorbate in cured meats -review, Journal of Food Protection, vol.42, issue.9, pp.739-770, 1979.

S. S. Stevens, On the psychophysical law, Psychological Review, pp.153-181, 1957.

W. Q. Sun, Y. J. Zhang, G. H. Zhou, X. L. Xu, and Z. Q. Peng, Effect Of Apple Polyphenol On Oxidative Stability Of Sliced Cooked Cured Beef And Pork Hams During Chilled Storage, Journal of Muscle Foods, vol.21, issue.4, pp.722-737, 2010.

S. Szczepaniak, H. Paelinck, and C. Gyselinck, New generation of natural anti-microbial products for the preservation of cooked ham, Polish Journal of Food and Nutrition Sciences, vol.14, pp.107-110, 2005.

C. Y. Tai and C. T. Ho, Influence of cysteine oxidation on thermal formation of maillard aromas, Journal of Agricultural and Food Chemistry, vol.45, issue.9, pp.3586-3589, 1997.

S. Tang, J. P. Kerry, D. Sheehan, D. J. Buckley, and P. A. Morrissey, Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation, Food Research International, vol.34, issue.8, pp.651-657, 2001.

C. Thomas, F. Mercier, P. Tournayre, J. Martin, and J. Berdagué, Identification and origin of odorous sulfur compounds in cooked ham, Food Chemistry, vol.155, issue.0, pp.207-213, 2014.
URL : https://hal.archives-ouvertes.fr/hal-02636637

R. B. Tompkin, L. N. Christiansen, and A. B. Shaparis, Variation in inhibition of c-botulinum by nitrite in perishable canned comminuted cured meat, Journal of Food Science, vol.42, issue.4, pp.1046-1048, 1977.

P. Tournayre and J. L. Berdagué, AcquiSniff (Version 6.5.5) [Computer software, 2003.

T. J. Verkleij, F. K. Stekelenburg, and D. Stegeman, Effects of reducing the amount of nitrite in organic meat products, 2006.

I. D. Troy, R. Pearce, and B. , 52nd International congress of meat science and technology : harnessing and exploiting global opportunities, pp.483-484

R. Wang, C. Yang, and H. Song, Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction, Food Chemistry, vol.131, issue.1, pp.280-285, 2012.

, Références bibliographiques -p, p.105

J. Weiss, M. Gibis, V. Schuh, and H. Salminen, Advances in ingredient and processing systems for meat and meat products, Meat Science, vol.86, issue.1, pp.196-213, 2010.

K. M. Wojciak, M. Karwowska, and Z. J. Dolatowski, Use of acid whey and mustard seed to replace nitrites during cooked sausage production, Meat Science, vol.96, issue.2, pp.750-756, 2014.

Y. Xi, G. A. Sullivan, A. L. Jackson, G. H. Zhou, and J. G. Sebranek, Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system, Meat Science, vol.88, issue.3, pp.503-511, 2011.

V. A. Yaylayan and A. Keyhani, Origin of 2,3-pentanedione and 2,3-butanedione in D-glucose/L-alanine maillard model systems, Journal of Agricultural and Food Chemistry, vol.47, pp.3280-3284, 1999.

G. C. Yen, H. Y. Chen, and H. H. Peng, Antioxidant and pro-oxidant effects of various tea extracts, Journal of Agricultural and Food Chemistry, vol.45, issue.1, pp.30-34, 1997.

X. Zhang, B. H. Kong, and Y. L. Xiong, Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation, Meat Science, vol.77, issue.4, pp.593-598, 2007.

, Revues scientifiques internationales de rang A

C. Thomas, F. Mercier, P. Tournayre, J. Martin, and J. Berdagué, Effect of added thiamine on the key odorant compounds and aroma of cooked ham, Food Chemistry, vol.173, pp.790-795, 2015.
URL : https://hal.archives-ouvertes.fr/hal-02640941

T. C. Martin, J. L. Mercier-f, P. Tournayre, and J. L. Berdagué, Effect of thiamine and cysteine addition on the formation of the key sulfur odorants of cooked ham. Book of abstracts edited by Hamit Köksel, www.eurofoodchemxvii.org. pp 627, EUROFOODCHEM XVII, pp.7-10, 2013.

T. C. Vendeuvre, J. L. , A. S. Guillard, J. Sudron, F. Mercier et al.,

P. Fuchsmann, K. Breme, and J. L. Berdagué, Volatile sulfur compounds and cooked ham aroma, Book of abstracts Edited by Hamit Köksel, www.eurofoodchemxvii.org, pp 626. EUROFOODCHEM XVII, pp.7-10, 2013.
URL : https://hal.archives-ouvertes.fr/hal-02744909

T. C. Mercier-f, P. Tournayre, J. Ratel, and J. L. Berdagué, Identification of volatile sulphur compounds of cooked ham by, 38th International Symposium on Capillary Chromatography and 11th GCxGC Symposium, pp.18-23, 2014.

T. C. Mercier-f, P. Tournayre, and J. L. Berdagué, Effect of thiamine addition on the production of odorant sulfur compounds in relation with cooked ham aroma, 14th Weurman Flavour Research Symposium, pp.15-19, 2014.

, INRA-Science & Impact. Département Caractérisation et Élaboration des Produits Issus de l'Agriculture

J. Berdagué and . Thomas, Animation scientifique, Recherches et Innovations : pour l'aliment et les bioproduits, 2014. « L'arôme sans nitrite dans le jambon cuit?

J. De-l'ecole-doctorale, ;. Thomas, C. Tournayre, P. Et-berdagué, and J. L. , Présentation d'un poster intitulé « Nitrite et arôme du jambon cuit, 2012.

T. C. , Cours de chimie analytique des composés volatils des aliments aux BTS Anabiotec, p.119, 2013.

, Liste des communications -p, p.120