title: Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes.
abstract: The influence of intramuscular fat content (high - HI versus low - LI) and fatty acid composition on pork cooked cured ham flavour was analysed by gas chromatography-olfactometry using nasal impact frequency (GC-O/NIF) and quantitative descriptive analysis (QDA). Potential relationships were studied by principal component analysis (PCA). Sixteen and fourteen odourants were identified by GC-O/NIF in LI and HI cooked hams, respectively. The two ham types differed in lipid oxidation odourants: polyunsaturated fatty acid (PUFA) derivatives hexanal, 1-octen-3-one and (E,E)-2,4-decadienal were higher in LI ham; while monounsaturated fatty acid (MUFA) derivative decanal was higher in HI. HI samples resulted in higher values for odour-active aroma compounds from Maillard reaction, which are related to roast flavour and a higher overall flavour liking. In summary, our results suggest that Maillard derived odour-active aroma compounds were partially inhibited in LI samples (high in PUFA), resulting in lower positive sensory ratings.
authors.affiliation: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia; LUCTA SA, Montornès del Vallès, 08170 Barcelona, Spain.
authors.forename: Iu
authors.initials: Iu
authors.lastname: Benet
authors.affiliation: IRTA, Finca Camps i Armet, Monells, Girona E-17121, Spain. Electronic address: dolors.guardia@irta.cat.
authors.forename: Maria Dolors
authors.initials: MD
authors.lastname: Guàrdia
authors.affiliation: LUCTA SA, Montornès del Vallès, 08170 Barcelona, Spain.
authors.forename: Carles
authors.initials: C
authors.lastname: Ibañez
authors.affiliation: LUCTA SA, Montornès del Vallès, 08170 Barcelona, Spain.
authors.forename: Josep
authors.initials: J
authors.lastname: Solà
authors.affiliation: IRTA, Finca Camps i Armet, Monells, Girona E-17121, Spain.
authors.forename: Jacint
authors.initials: J
authors.lastname: Arnau
authors.affiliation: Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia. Electronic address: e.roura@uq.edu.au.
authors.forename: Eugeni
authors.initials: E
authors.lastname: Roura
mesh_terms: D000818:Animals; D003296:Cooking; D005231:Fatty Acids, Unsaturated / Q000032:analysis / Q000737:chemistry*; D005260:Female; D015416:Maillard Reaction; D009812:Odorants / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D013552:Swine
chemical_list: D005231:Fatty Acids, Unsaturated
keywords: Cooked cured pork ham; Intramuscular fat; Odour-active aroma compounds; Sensory attributes