title: Volatile compounds of dry hams from Iberian pigs.
abstract: A study on volatile compounds from three batches of dry hams from Iberian pigs ('montanera', fed on acorns and pasture; 'recebo', fed on acorns, pasture and a commercial diet; and 'pienso', fed on a commercial diet) has been made. Over 64 compounds were identified in the headspace volatiles from all three batches, including aldehydes, alcohols, short-chain fatty acids, furan derivatives, lactones and other miscellaneous compounds. Significant differences were found between batches at several levels (P<0·0005, P<0·005, P<0·05) for many volatile compounds, mainly between 'montanera' and 'pienso' batches. Overall quantitative differences, but not qualitative ones, were observed between batches.
authors: Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaría, Universidad Complutense, 28040 Madrid, Spain.
authors: M O
authors: MO
authors: López
authors: L
authors: L
authors: de la Hoz
authors: M I
authors: MI
authors: Cambero
authors: E
authors: E
authors: Gallardo
authors: G
authors: G
authors: Reglero
authors: J A
authors: JA
authors: Ordóñez