Which compound contributes most significantly to the characteristic "cured" flavor of ham?

What chemical reaction is responsible for the development of complex flavors during ham aging?

Which of the following primarily contributes the umami flavor in aged ham?

What flavor compounds are produced during the smoking process of ham production?

What causes the nutty flavor notes in certain long-aged hams?

Which of the following woods used for smoking ham contains the highest concentration of phenolic compounds?

What component of ham fat is most responsible for carrying flavor compounds?

Which stage of ham processing contributes most to the development of the volatile compounds associated with aged ham flavor?