Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

Narváez-Rivas, Mónica; Gallardo, Emerenciana; León‐Camacho, Manuel

doi:10.1016/j.foodres.2013.11.029

Cited by 37 publications

(35 citation statements)

References 32 publications

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“…Principal component analysis (PCA) was applied to visualize possible data tendencies in the sample distribution as well as the discriminant power of the variables and linear discriminant analysis (LDA) was used to build a suitable classification model and reduce the number of input variables. The present work is a continuation of previous studies about the dry-curing process of Iberian ham (Narváez-Rivas et al, 2013a, 2013b, 2014.…”

Section: Introductionsupporting

confidence: 52%

“…The tentative assignment of the chromatographic peaks was completed by comparing the spectra with those from NIST and Wiley libraries and verified by standards when these were available. This is a complementary study of other previous ones (Narváez-Rivas et al, 2013a, 2013b, 2014.…”

Section: Purge and Trap Gc−ms Analysismentioning

confidence: 76%

“…A complete separation between the three periods was obtained (Fig. 5.2) as in the case of the volatile hydrocarbons and volatile aldehydes and ketones (Narváez-Rivas et al, 2014;, indicating that the retained variables are potent descriptors to classify samples from these three dry-curing periods.…”

Section: Prediction Of the Curing Timementioning

confidence: 86%

“…An overlapping can be observed because this is a continuous process, with the samples corresponding to the beginning of drying mixed with those of post-salting and the first of the cellar mixed with the samples of drying. This also happened in the case of volatile aldehydes and ketones and volatile hydrocarbons (Narváez-Rivas et al, 2014;. In the industry, there is no objective criterion to move hams from one stage to another.…”

Section: Prediction Of the Curing Timementioning

confidence: 99%

“…Due to the importance of the flavor in hams, previous works can be found in the literature studying the generation of volatile compounds in Iberian (Narváez-Rivas et al, 2014, Serrano (Pérez-Juan et al, 2006), Celta (Lorenzo et al, 2013, Bermúdez et al, 2015, Parma (Hinrichsen and Pedersen, 1995;Bolzoni et al, 1996) and Chinese Jinhua (Huan et al, 2005) hams. The drycuring process of hams is a complex process where reactions of hydrolysis and oxidation take place and produce the degradation of the lipid fraction from the adipose tissue (Coutron-Gambotti and Gandemer, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

2016

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SUMMARY:Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass spectroscopy method, using the same hams throughout the process. During processing time, the subcutaneous adipose tissues of ten hams obtained from five Iberian pigs fed on acorns and pasture were sampled and analyzed once per month. Fifteen alcohols and five esters have been identified. All volatile alcohols detected in this work have been previously identified by other authors on Iberian ham, except 3-buten-2-ol, 5-methyl-3-hexanol and 2-isononanol. A linear discriminant analysis (LDA) was applied and the two discriminant functions were obtained using backward stepwise analysis retaining the following variables: butyl ester formic acid, 1-penten-3-ol, methyl ester 2-propenoic acid, 5-methyl-3-hexanol, 1-nonanol, ethyl ester pentanoic acid, ethyl ester hexanoic acid, 2-isononanol, ethanol and 3-buten-2-ol. A complete separation among the three periods was obtained, suggesting that the retained variables are powerful descriptors to distinguish samples from these three dry-curing stages. KEYWORDS: Iberian ham; Patter recognitions; Purge and Trap; Ripening; Volatile alcohols; Volatile estersRESUMEN: Estudio de los alcoholes y ésteres volátiles de la grasa subcutánea durante la maduración del jamón ibérico. Una herramienta para predecir el tiempo de curación. Se han evaluado durante el proceso de curación (1022 días), las variaciones en los contenidos de alcoholes y ésteres volátiles de la grasa subcutánea del jamón ibérico mediante la técnica de acoplamiento purga y trampa-cromatografía de gases-espectrometría de masas, utilizando los mismos jamones a lo largo de todo el proceso. Durante el tiempo de curación se muestreó y analizó una vez al mes el tejido adiposo subcutáneo de diez jamones procedente de cinco cerdos ibéricos alimentados con bellotas y pastos. Se han identificado quince alcoholes y cinco ésteres volátiles. Todos los alcoholes descritos en este trabajo han sido identificados previamente por otros autores en el jamón ibérico, excepto el 3-buten-2-ol, el 5-metil-3-hexanol y el 2-isononanol. Un análisis lineal discriminante por pasos (LDA) fue aplicado y se obtuvieron dos funciones discriminantes las variables incluidas en el modelo fueron: formiato de butilo, 1-penten-3-ol, 2-propenoato de metilo, 5-metil-3-hexanol, 1-nonanol, pentanoato de etilo, hexanoato de etilo, 2-isononanol, etanol y 3-buten-2-ol. Obteniéndose una completa separación entre los tres períodos, lo que sugiere que las variables indicadas son poderosos descriptores para distinguir entre las tres etapas de curación.

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Section: Introductionsupporting

confidence: 52%

Section: Purge and Trap Gc−ms Analysismentioning

confidence: 76%

Section: Prediction Of the Curing Timementioning

confidence: 86%

Section: Prediction Of the Curing Timementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

2016

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Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Arsa

Theerakulkait

2018

J Sci Food Agric

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Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Sirtori

Dimauro

Bozzi

et al. 2019

Eur Food Res Technol

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Physical and chemical changes in Toscano ham lean were evaluated according to three different seasoning time (14, 16 and 18 months). Moreover, on Semimembranosus muscle, the volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning was determined by SPME-GC-MS. Eventually, a quantitative-descriptive sensory evaluation was performed. Longer seasoning times led to a decrease of Chroma in Biceps femoris, and also protein and proteolysis index decreased as the seasoning time increased. A total of 97 volatile compounds (VOCs) belonging to seven chemical families (29 aldehydes, 16 esters, 14 alcohols, 13 hydrocarbons, 12 ketones, 10 acids, 2 furans and 1 nitrogenous compound) were identified. Sensory evaluation outlined the major differences between 18th months ham and the other two classes, with the former being harder and with a slight presence of off flavor and off odor. The VOCs evolution during curing was studied and a multivariate approach was performed to test the feasibility of using the VOCs profile to predict the curing stage of Toscano ham. The discriminant analysis successfully managed to separate the samples of 0-6 months from the ones of 12-18 months using 26 of the identified VOCs. Among them, pentane 2,3-dimethyl, acetophenone and 9-decenoic acid were strong discriminants for 0-6 months hams, while dodecanoic, benzeneacetaldehyde, 3-octen-2-one and pentanoic acid ethylester were linked to 12-18 months hams. Within the high maturing classes (12, 14, 16, 18 months of seasoning), the 17 discriminating compounds identified successfully allocated only 12 and 18 months samples. The main VOCs associated with the "12 months" class were nonanal, 1,5-diphenyl-3-methylthio-1,2,4-triazole and 6-methoxy 2-hexanone. The "18 months" seasoning class, instead, was identified by 1,5-diphenyl-3-methylthio-1,2,4-triazole, phenol and l,2-butoxy ethanol.

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Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

Cited by 37 publications

References 32 publications

Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

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