title: Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process.
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.
authors: Tecnologı́a y Bioquı́mica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Av. Universidad s/n, 10071 Cáceres, Spain.
authors: J
authors: J
authors: Ruiz
authors: J
authors: J
authors: Ventanas
authors: R
authors: R
authors: Cava
authors: A
authors: A
authors: Andrés
authors: C
authors: C
authors: García