| Title: | Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME |
| Author(s): | del Pulgar JS; Garcia C; Reina R; Carrapiso AI; |
| Address: | "Food Technology, Facultad de Veterinaria, UEx, Campus Universitario s/n, Caceres, Spain. josapuri@unex.es" |
| ISSN/ISBN: | 1082-0132 (Print) 1082-0132 (Linking) |
| Abstract: | "The volatile compounds and the most odor-active compounds of dry-cured Iberian ham were investigated by extracting them using a solid phase microextraction technique with a 2 cm Carboxen/PDMS/DVB fiber. The detection frequency method was applied to estimate the potential contribution of each compound to the odor of hams. Twenty-one volatile compounds were tentatively identified for the first time in dry-cured ham by gas chromatography-mass spectrometry, and eight in dry-cured Iberian ham. Gas chromatography-olfactometry allowed the identification for the first time of six compounds not previously reported as odorants of Iberian ham, and also two odorants were newly identified in dry-cured ham. According to the detection frequency method, the most odor active compounds found were 3-methylbutanoic acid (dirty sock-like smelling), hexanal (cut grass-like odor), 3-methylbutanal (sweaty and bitter almond-like odor), 2-methyl-3-furanthiol (toasted nuts-like odor) and 1-octen-3-one (mushroom-like odor)" |
| Keywords: | Animals Gas Chromatography-Mass Spectrometry Meat/*analysis *Odorants Solid Phase Microextraction/*methods Swine Volatile Organic Compounds Sniffing dry-cured ham gas chromatography-olfactometry odor-active coompounds; |
| Notes: | "Medlinedel Pulgar, Jose Sanchez Garcia, Carmen Reina, Raquel Carrapiso, Ana I eng Research Support, Non-U.S. Gov't 2013/05/21 Food Sci Technol Int. 2013 Jun; 19(3):225-33. doi: 10.1177/1082013212442199" |
