title: Evolution of volatile aldehydes in Iberian ham matured under different processing conditions.
abstract: To evaluate the influence of the Iberian ham processing conditions in the evolution of volatile aldehydes, 35 hams were processed in two plants following different conditions of relative humidity and temperature. For this, free fatty acids, peroxide values and volatile aldehydes were quantified in the hams. The highest increases in free fatty acids were noted during the drying stage in both processing plants. The drying period also revealed the greatest increase in peroxide values, where the highest values were in those hams processed at higher temperatures. The temperature during post-salting and drying had a marked influence on the formation of volatile aldehydes, being responsible for the differences in volatile compounds of matured hams.
authors: Tecnologı́a de los Alimentos, Escuela de Ingenierı́as Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06071 Badajoz, Spain.
authors: L
authors: L
authors: Martín
authors: M L
authors: ML
authors: Timón
authors: M J
authors: MJ
authors: Petrón
authors: J
authors: J
authors: Ventanas
authors: T
authors: T
authors: Antequera