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Food Res Int

Title:		Influence of the ripening chamber's geographical location on dry-cured Iberian ham's key odorants
Author(s):		Segura-Borrego MP; Rios-Reina R; Galan-Soldevilla H; Forero FJ; Venegas M; Ruiz Perez-Cacho P; Morales ML; Callejon RM;
Address:		"Area de Nutricion y Bromatologia, Dpto. de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n degrees 2, E-41012 Sevilla, Espana. Laboratorio de Estudios Sensoriales (GrupoSens), Departamento de de Bromatologia y Tecnologia de Alimentos, Universidad de Cordoba, Edificio Darwin, Campus de Rabanales, 14071 Cordoba, Espana. Diputacion Provincial de Huelva, Servicio de Investigacion Agricola y Ganadera, Ctra. Huelva-San Juan del Puerto A-5000 Km 1.8, 21007 Huelva, Espana. Area de Nutricion y Bromatologia, Dpto. de Nutricion y Bromatologia, Toxicologia y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. Garcia Gonzalez n degrees 2, E-41012 Sevilla, Espana. Electronic address: mlmorales@us.es"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220205
Issue:
Page Number:		110977 -
DOI:		10.1016/j.foodres.2022.110977
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Olfactometric and sensory analyses have been applied to study the possible influence of the ripening chamber's geographical location on the aroma sensory profiles and key odorants of Iberian ham. Dry-cured Iberian ham was obtained from 3 acorn-fed pigs and, for the first time, both of the participating production facilities, located in two different Andalusian municipalities with different altitudes above mean sea level, processed one of the two hind legs from each pig. The descriptive sensory profile of orthonasal and retronasal odours was determined by trained panellists, while odour-active compounds were determined by gas chromatography/mass spectrometry-olfactometry (GC/MS-O). The results obtained showed that, separately, both techniques enable Iberian ham samples to be differentiated by their ripening chamber's geographical location. For sensory analysis, retronasal sensory analysis appeared to be the most suitable for this goal, highlighting the 'meat broth odour' and 'roasted nuts odour' descriptors which presented significant differences between geographical locations for samples from all pigs. Moreover, ripening chamber's geographical location characteristics and the initial composition of the raw material seemed to influence the content of some odour-active compounds. The odour-active compound identified as octane/acetone and isobutanol were conditioned by the ripening chamber's geographical location, while decanal/2-ethyl-1-hexanol, 1-undecanol, 2-furanmethanol and cis-2-nonenal were also influenced by the individual pig itself. This study showed that slight climatological differences due to the location of the ripening chamber seem to have somewhat of an influence on the aromatic profile"
Keywords:		"Animals Gas Chromatography-Mass Spectrometry/methods Meat/analysis *Odorants/analysis Olfactometry Swine *Volatile Organic Compounds/analysis Dry-cured Iberian ham Olfactometric analysis Quantitative descriptive profile Ripening chamber, Odour-active comp;"
Notes:		"MedlineSegura-Borrego, M P Rios-Reina, R Galan-Soldevilla, H Forero, F J Venegas, M Ruiz Perez-Cacho, P Morales, M L Callejon, R M eng Research Support, Non-U.S. Gov't Canada 2022/03/02 Food Res Int. 2022 Mar; 153:110977. doi: 10.1016/j.foodres.2022.110977. Epub 2022 Feb 5"