Odor-active compounds of Iberian hams with different aroma characteristics

被引:101
作者
Carrapiso, AI [1 ]
Jurado, A [1 ]
Timón, ML [1 ]
García, C [1 ]
机构
[1] Univ Extremadura, Lab Food Technol, Caceres 10071, Spain
关键词
Iberian ham; odor-active compounds; detection frequency; aroma differences; dry-cured ham;
D O I
10.1021/jf025526c
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant for Montanera ham typical odor, aroma intensity and persistence, and cured and moldy aroma. Significant differences were also found for some odorants. The largest differences appeared in 2-acetyl-1-pyrroline, hexanal, (2)-3-hexenal, ethyl 2-methylbutyrate, (E)-2-hexenal, 1-octen-3-one, 1-octen-3-ol, 2-propionyl-1-pyrroline, octanal, and an unknown odorant. Sensory characteristics and olfactometric profiles were significantly different between Montanera and Pienso hams. Significant differences also appeared between long- and short-Montanera hams, which shows great variability in this commercial type. Otherwise, the largest scores for moldy aroma in long-Montanera hams matched with the largest detection frequency of 1-octen-3-one and 1-octen-3-ol in this group.
引用
收藏
页码:6453 / 6458
页数:6
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