Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

被引：231

作者：

Ruiz, J ^{[1
]}

Ventanas, J ^{[1
]}

Cava, R ^{[1
]}

Andrés, A ^{[1
]}

García, C ^{[1
]}

机构：

[1] Univ Extremadura, Fac Vet, Caceres 10071, Spain

来源：

MEAT SCIENCE | 1999年 / 52卷 / 01期

关键词：

dry-cured Iberian ham; volatiles; flavour; ripening time; 2- and 3-methyl butanal;

D O I：

10.1016/S0309-1740(98)00144-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Volatile compounds from 10 dry-cured Iberian hams ripened for two different processing times, a prolonged traditional one (600 days) and a shortened process (420 days), were analysed by purge and trap coupled to gas chromatography-mass spectroscopy. Eighty-three compounds were identified which agreed with the major classes found in other ham types. The amount of methyl branched alkanes was much higher than in other dry-cured ham types, probably due to the feeding regime. The percentages of 2- and 3-methylbutanal were higher (p < 0.0001 and p < 0.0003, respectively) in the longer aged hams, whereas the amounts of some compounds from lipid oxidation decreased from 420 to 600 days aging. In agreement with these observations, 600-day hams had higher scores for those odour and flavour traits usually considered to be positive attributes and lower scores for rancidity. A positive and significant correlation between 2-methyl butanal and cured flavour was found. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：19 / 27

页数：9

共 66 条

[41]

2-G

[42] NATURAL AND SIMULATED MEAT FLAVORS (WITH PARTICULAR REFERENCE TO BEEF) [J].