Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
The most odour-active compounds of different bone tainted dry-cured Iberian hams were researched using the detection frequency method. Most of the odourants identified were found in all the Iberian hams (spoiled and unspoiled). Some compounds (ethyl butanoate, dimethyl disulfide, phenylacetaldehyde, acetic, propanoic, butanoic, 3-methylbutanoic and pentanoic acids) were identified in the spoiled hams as Iberian ham odourants for the first time. The detection frequency (DF) values for the spoiled and the unspoiled hams were markedly different. The main differences were found for 2-methylpropanal, ethyl-2-methylpropanoate, ethyl-2-methylbutanoate, phenylacetaldehyde and methional (the lowest DF values were found in the unspoiled ham) and hexanal (the largest DF value was found in the unspoiled ham). Spoiled hams with a different global odour had different DF values.
Carrapiso
Ana I
AI
Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06071 Badajoz, Spain. acarrapi@unex.es
Martín
Lourdes
L
Jurado
Angela
A
García
Carmen
C
D000818:Animals; D001842:Bone and Bones; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D009812:Odorants / Q000032:analysis*; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
D055549:Volatile Organic Compounds