Characterization of the most odor-active compounds of Iberian ham headspace.
Gas chromatography-olfactometry (GC-O) based on detection frequency (DF) was used to characterize the most odor-active compounds from the headspace of Iberian ham. Twenty-eight odorants were identified by GC-O on two capillary columns, including aldehydes (11), sulfur-containing compounds (7), ketones (5), nitrogen-containing compounds (2), esters (2), and an alcohol. Among them, the highest odor potencies (DF values) were found for 2-methyl-3-furanthiol, 2-heptanone, 3-methylbutanal, methanethiol, hexanal, hydrogen sulfide, 1-penten-3-one, 2-methylpropanal, ethyl 2-methylbutyrate, and (E)-2-hexenal. Nine of the 28 most odor-active compounds were identified for the first time as aroma components of dry-cured ham, including hydrogen sulfide, 1-penten-3-one, (Z)-3-hexenal, 1-octen-3-one, and the meaty-smelling compounds 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, 2-acetyl-1-pyrroline, and 2-propionyl-1-pyrroline.
Carrapiso
Ana I
AI
Laboratory of Food Technology, University of Extremadura, 10071 Cáceres, Spain. acarrapi@unex.es
Ventanas
Jesús
J
García
Carmen
C
D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D000818:Animals; D002849:Chromatography, Gas; D004952:Esters / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D007659:Ketones / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D017672:Nitrogen Compounds / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013457:Sulfur Compounds / Q000032:analysis; D013552:Swine
D000438:Alcohols; D000447:Aldehydes; D004952:Esters; D007659:Ketones; D017672:Nitrogen Compounds; D013457:Sulfur Compounds