The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.

高压处理 (HPP) 在处理干腌火腿和其他肉制品方面的应用在全球范围内大幅增加。其对致病菌和腐败菌的充分证明的致死作用确保了干腌火腿的微生物安全并延长了其保质期。然而，HPP 对干腌火腿的挥发性化合物、气味和香气的影响鲜为人知。在本综述中，讨论了 HPP 对干腌火腿中负责产生挥发性化合物的酶和微生物的影响，以及不同 HPP 处理导致的主要挥发性化合物的水平变化。特别关注在 HPP 处理后和整个进一步商业储存过程中气味活性化合物的归宿。鼓励使用有效的感官技术产生更接近消费者感知的气味和香气输出。强调了未来对经 HPP 处理的干腌火腿的挥发性化合物、气味和香气进行研究的需要。