Odor-active compounds of Iberian hams with different aroma characteristics.
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant for Montanera ham typical odor, aroma intensity and persistence, and cured and moldy aroma. Significant differences were also found for some odorants. The largest differences appeared in 2-acetyl-1-pyrroline, hexanal, (Z)-3-hexenal, ethyl 2-methylbutyrate, (E)-2-hexenal, 1-octen-3-one, 1-octen-3-ol, 2-propionyl-1-pyrroline, octanal, and an unknown odorant. Sensory characteristics and olfactometric profiles were significantly different between Montanera and Pienso hams. Significant differences also appeared between long- and short-Montanera hams, which shows great variability in this commercial type. Otherwise, the largest scores for moldy aroma in long-Montanera hams matched with the largest detection frequency of 1-octen-3-one and 1-octen-3-ol in this group.
Carrapiso
Ana I
AI
Laboratory of Food Technology, University of Extremadura, 10071 Cáceres, Spain. acarrapi@unex.es
Jurado
Angela
A
Timón
María L
ML
García
Carmen
C
D000818:Animals; D002849:Chromatography, Gas; D005421:Flavoring Agents / Q000032:analysis*; D007659:Ketones / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D000442:Octanols / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D012903:Smell; D013030:Spain; D013552:Swine; D013649:Taste; D014835:Volatilization
D005421:Flavoring Agents; D007659:Ketones; D000442:Octanols; C113805:1-octen-3-one; C038844:1-octen-3-ol