| Title: | Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham |
| Author(s): | Carrapiso AI; Martin L; Jurado A; Garcia C; |
| Address: | "Tecnologia de Alimentos, Escuela de Ingenierias Agrarias, Universidad de Extremadura, 06071 Badajoz, Spain. acarrapi@unex.es" |
| DOI: | 10.1016/j.meatsci.2009.12.003 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The most odour-active compounds of different bone tainted dry-cured Iberian hams were researched using the detection frequency method. Most of the odourants identified were found in all the Iberian hams (spoiled and unspoiled). Some compounds (ethyl butanoate, dimethyl disulfide, phenylacetaldehyde, acetic, propanoic, butanoic, 3-methylbutanoic and pentanoic acids) were identified in the spoiled hams as Iberian ham odourants for the first time. The detection frequency (DF) values for the spoiled and the unspoiled hams were markedly different. The main differences were found for 2-methylpropanal, ethyl-2-methylpropanoate, ethyl-2-methylbutanoate, phenylacetaldehyde and methional (the lowest DF values were found in the unspoiled ham) and hexanal (the largest DF value was found in the unspoiled ham). Spoiled hams with a different global odour had different DF values" |
| Keywords: | Animals *Bone and Bones Food Handling/methods *Food Microbiology Food Preservation/*methods Meat/*analysis/microbiology Odorants/*analysis Swine Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineCarrapiso, Ana I Martin, Lourdes Jurado, Angela Garcia, Carmen eng England 2010/04/09 Meat Sci. 2010 May; 85(1):54-8. doi: 10.1016/j.meatsci.2009.12.003. Epub 2009 Dec 11" |
