VOLATILE COMPONENTS OF DRY CURED IBERIAN HAM

被引：220

作者：

GARCIA, C ^{[1
]}

BERDAGUE, JJ ^{[1
]}

ANTEQUERA, T ^{[1
]}

LOPEZBOTE, C ^{[1
]}

CORDOBA, JJ ^{[1
]}

VENTANAS, J ^{[1
]}

机构：

[1] INRA,LIPIDS FLAVOUR LAB,RECH VIANDE STN,F-63122 ST GENES CHAMPAN,FRANCE

来源：

FOOD CHEMISTRY | 1991年 / 41卷 / 01期

关键词：

D O I：

10.1016/0308-8146(91)90128-B

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A study was conducted to identify the volatile compounds in aged Iberian hams, processed in the traditional way. The volatiles from aged hams were entrained in cold traps after distillation under high vacuum. The distillate was collected with dichloromethane and analysed by gas-chromatography-mass-spectrometry (GC-MS). Seventy-seven compounds were tentatively identified in the volatile fraction. Alkanes (12), branched alkanes (14), aldehydes (13), and aliphatic alcohols (9) dominated the volatiles. Small amounts of lactones (5), esters (9) and ketones (7) and other miscellaneous compounds were also present. The possible origins of these compounds and their relationship with the characteristic flavour of this product are discussed.

引用

页码：23 / 32

页数：10

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