Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked...

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Bibliographic Details
Published in:Journal of food science and technology 2016-11, Vol.53 (11), p.4093-4105
Main Authors: Marusic Radovcic, Nives, Vidacek, Sanja, Janci, Tibor, Medic, Helga
Format: Article
Language:English
Subjects:
Aldehydes
Aromatic hydrocarbons
Chemical compounds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Consumption
Esters
Food
Food Science
Gas chromatography
Mass spectrometry
Meat processing
Meat products
Nutrition
Original
Original Article
Oxidation
Phenols
Pork
Principal components analysis
Scientific imaging
Sodium chloride
Studies
Water content
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Summary:Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0.7%). Except volatile compounds derived from lipolysis and proteolysis the second most abundant constituents were phenols that originate from smoking phase of the production process. The most abundant phenols were: 4-methylphenol, 3-methylphenol, 2-metoxy-4-methylphenol, 2-methylphenol, 2,6-dimethoxyphenol and 4-ethyl-2 methoxyphenol. Principal components analysis showed that NaCl and ash content positively correlated with the salty taste while fat content was correlated to marbling. Water content and a w value were negatively correlated with hardness of dry-cured ham while phenols were positively corelated with smoky aroma. Due to the different volatile composition and pronounced smoky aroma, smoked dry-cured ham can be distinguished from other types of dry-cured hams.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2418-2