title: Relationship between sensory attributes and volatile compounds of polish dry-cured loin.
abstract: OBJECTIVE
  The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin.
  
  
  METHODS
  The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used.
  
  
  RESULTS
  A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices.
  
  
  CONCLUSIONS
  The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.
authors.affiliation: Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland.
authors.forename: Ewa
authors.initials: E
authors.lastname: Górska
authors.affiliation: Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Nowicka
authors.affiliation: Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland.
authors.forename: Danuta
authors.initials: D
authors.lastname: Jaworska
authors.affiliation: Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland.
authors.forename: Wiesław
authors.initials: W
authors.lastname: Przybylski
authors.affiliation: Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Tambor
keywords: Dry-cured Loin; Sensory Quality; Volatile Compounds