title: The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds.
abstract: The ability of peptide extracts, obtained at different dry-cured ham ripening-stages, to bind volatile compounds has been examined using solid-phase microextraction and gas-chromatography. The peptide extracts from dry-cured ham were previously defatted and deodorised in order to be able to study peptide-volatile interactions. The binding effect of each peptide extracts to volatile compounds was analysed at different concentrations. In the presence of peptide extracts, a release was observed for ethyl butyrate, ethyl 2-methylbutyrate, ethyl 3-methylbutyrate and 3-methylthiopropanal. On the other hand, retention of about 20% and 30% was observed for 2-methylpropanal, hexanal and ethyl acetate while the highest interaction was observed for trimethylpyrazine. All peptide extracts did not exert any binding effect on 2-methylbutanal. No significant differences in binding-ability were detected for the peptides obtained at different ripening-stages; therefore, the binding-ability of peptide extracts was mainly based on volatile chemical characteristics and not on the type of peptide extract obtained.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Isadora
authors.initials: I
authors.lastname: Martínez-Arellano
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es.
authors.forename: Mónica
authors.initials: M
authors.lastname: Flores
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D010455:Peptides / Q000737:chemistry*; D013552:Swine
chemical_list: D010455:Peptides
keywords: Dry-cured ham; Interaction; Peptide extracts; Volatile compounds