title: Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
abstract: The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics. 92 volatile aroma compounds of Istrian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4; 51.3%), terpenes (16.5; 16.4%), alcohols (15.5; 13.2%), ketones (8.6; 7.4%), alkanes (3.8; 5.7%), esters (1.3; 1.6%), aromatic hydrocarbons (0.8; 3.9%) and acids (0.6; 0.9%). Principal component analysis (PCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content.
authors.affiliation: University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Nives
authors.initials: N
authors.lastname: Marušić
authors.affiliation: University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Sanja
authors.initials: S
authors.lastname: Vidaček
authors.affiliation: University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Tibor
authors.initials: T
authors.lastname: Janči
authors.affiliation: University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
authors.forename: Tomislav
authors.initials: T
authors.lastname: Petrak
authors.affiliation: University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: hmedic@pbf.hr.
authors.forename: Helga
authors.initials: H
authors.lastname: Medić
mesh_terms: D000818:Animals; D003890:Desiccation; D004041:Dietary Fats / Q000032:analysis; D004952:Esters / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005615:Freezing; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000592:standards; D008461:Meat Products / Q000032:analysis; D018482:Muscle, Skeletal; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D017365:Spices; D013314:Stress, Mechanical; D013552:Swine; D013649:Taste; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004952:Esters; D013729:Terpenes; D055549:Volatile Organic Compounds; D014867:Water
keywords: Aroma; Dry-cured ham; GC–MS; SPME; Sensory attributes; Volatile compounds