Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham.

:  Randomized complete block designs with 3 replications were utilized to evaluate the effects of carbon dioxide (CO2) (0% at 96 h, 60% at 48 h, and 60% at 96 h) and ozone (O3) (0 and 175 ppm for 48 h) on the volatile flavor compound concentrations in dry-cured ham. Minimal differences existed in the presence and concentration of aroma active compounds in both CO2 and O3 fumigated hams but phenols were slightly more prevalent (P  0.75) between the control hams and the hams that were fumigated with CO2 and O3, respectively. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 60% CO2 for 96 h; and also between 0 and 175 ppm O3.