Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process |
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Authors: | Ruiz J Ventanas J Cava R Andrés A García C |
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Affiliation: | 1. Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia;2. University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Ho?e, Slovenia;3. Dipartimento di Scienze delle Produzioni Agroalimentari e dell''Ambiente, University of Florence, Via delle Cascine, 5, 50144 Firenze, Italy;4. INRA, UMR-1348 PEGASE, 35590 St-Gilles and Agrocampus Ouest, 35000 Rennes, France;5. Department of Food Science, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain |
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Abstract: | Volatile compounds from 10 dry-cured Iberian hams ripened for two different processing times, a prolonged traditional one (600 days) and a shortened process (420 days), were analysed by purge and trap coupled to gas chromatography-mass spectroscopy. Eighty-three compounds were identified which agreed with the major classes found in other ham types. The amount of methyl branched alkanes was much higher than in other dry-cured ham types, probably due to the feeding regime. The percentages of 2- and 3-methylbutanal were higher (p<0.0001 and p<0.0003, respectively) in the longer aged hams, whereas the amounts of some compounds from lipid oxidation decreased from 420 to 600 days aging. In agreement with these observations, 600-day hams had higher scores for those odour and flavour traits usually considered to be positive attributes and lower scores for rancidity. A positive and significant correlation between 2-methyl butanal and cured flavour was found. |
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