title: Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
abstract: The volatile compounds and the most odor-active compounds of dry-cured Iberian ham were investigated by extracting them using a solid phase microextraction technique with a 2 cm Carboxen/PDMS/DVB fiber. The detection frequency method was applied to estimate the potential contribution of each compound to the odor of hams. Twenty-one volatile compounds were tentatively identified for the first time in dry-cured ham by gas chromatography-mass spectrometry, and eight in dry-cured Iberian ham. Gas chromatography-olfactometry allowed the identification for the first time of six compounds not previously reported as odorants of Iberian ham, and also two odorants were newly identified in dry-cured ham. According to the detection frequency method, the most odor active compounds found were 3-methylbutanoic acid (dirty sock-like smelling), hexanal (cut grass-like odor), 3-methylbutanal (sweaty and bitter almond-like odor), 2-methyl-3-furanthiol (toasted nuts-like odor) and 1-octen-3-one (mushroom-like odor).
authors.affiliation: Food Technology, Facultad de Veterinaria, UEx, Campus Universitario s/n, Cáceres, Spain. josapuri@unex.es
authors.forename: José Sánchez
authors.initials: JS
authors.lastname: del Pulgar
authors.forename: Carmen
authors.initials: C
authors.lastname: García
authors.forename: Raquel
authors.initials: R
authors.lastname: Reina
authors.forename: Ana I
authors.initials: AI
authors.lastname: Carrapiso
mesh_terms: D000818:Animals; D008401:Gas Chromatography-Mass Spectrometry; D008460:Meat / Q000032:analysis*; D009812:Odorants; D052617:Solid Phase Microextraction / Q000379:methods*; D013552:Swine; D055549:Volatile Organic Compounds
chemical_list: D055549:Volatile Organic Compounds
keywords: Sniffing; dry-cured ham; gas chromatography-olfactometry; odor-active coompounds