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Meat Sci

Title:		Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham
Author(s):		Theron L; Tournayre P; Kondjoyan N; Abouelkaram S; Sante-Lhoutellier V; Berdague JL;
Address:		"INRA, UR370 Qualite des Produits Animaux, F-63122 Saint Genes Champanelle, France"
Journal Title:		Meat Sci
Year:		2010
Volume:		20100216
Issue:		3
Page Number:		453 - 460
DOI:		10.1016/j.meatsci.2010.02.015
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The aim of this work was to reliably identify odour-active compounds in dry-cured ham using powerful analysis methods for the volatile fraction. For this purpose, dynamic headspace gas chromatography combined with eight-way olfactometry using a panel of eight sniffers was used. One- and two-dimensional gas chromatography coupled with mass spectrometry and (or) olfactometry were also used. More than 600 compounds from the volatile fraction of dry-cured ham were identified and their biochemical origins are discussed. They covered a wide diversity of structures and chemical functions. Only 29 of them proved odour-active. Comparison of the results of GC-O analysis with those obtained by orthonasal sniffing of the dry-cured ham helped to gain a better understanding of how these substances contributed to the overall aroma of the product. Thus, 'Fruity-Floral', 'Green-Vegetable' or 'Plastic-Chemical' odours intensively perceived by GC-O have been poorly perceived by orthonasal sniffing. By contrast, 'Animal-Meat products' or 'Butter-Lactic-Cheesy' odours have been much better perceived by orthonasal sniffing. These results indicate that to understand the interactions between odour-active compounds, experimental doping with carefully selected odour-active compounds will be necessary"
Keywords:		"Animals Chromatography, Gas/methods Humans Meat/*analysis Muscle, Skeletal/*chemistry Odorants/*analysis Smell Swine Volatile Organic Compounds/*analysis;"
Notes:		"MedlineTheron, Laetitia Tournayre, Pascal Kondjoyan, Nathalie Abouelkaram, Said Sante-Lhoutellier, Veronique Berdague, Jean-Louis eng Research Support, Non-U.S. Gov't England 2010/04/27 Meat Sci. 2010 Jul; 85(3):453-60. doi: 10.1016/j.meatsci.2010.02.015. Epub 2010 Feb 16"