Isolement des constituants de l'arôme des fromages : comparaison de méthodes

Dumont, J.P.; Adda, J.

doi:10.1051/lait:1972515-51617

Cited by 34 publications

(20 citation statements)

References 4 publications

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“…Ripening time had a marked effect on 2-methylpropanal and 2-methylbutanal, whose abundances increased throughout processing (Jurado et al, 2009), and a positive and significant correlation between 2-methylbutanal and cured flavor was found (Dumont and Ada, 1972). In the finished product, 3-methylbutanal was found to be the most abundant volatile compound (Jurado et al, 2009).…”

Section: Analysis Of Volatile Compounds From Iberian Hams: a Reviewmentioning

confidence: 90%

“…The profile of volatile compounds from Iberian hams has been used to differentiate different types of pig feedings (Narváez-Rivas et al, 2010b;Timón et al, 2002;Narváez-Rivas et al, 2011), genotypes (Iberian x Duroc) (Ramírez and Cava, 2007) and breed types (French, Iberian and white) (Sánchez-Peña et al, 2005), to study the effect of salt content and processing conditions (Andrés et al, 2007), and to study the length of the process (Dumont and Ada, 1972).…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

“…In 1991, García et al (1991) used the method of Dumont and Ada (1972), in which the sample was transferred to a flask that was connected to an icetrap cooled with liquid nitrogen and maintained at low pressure 5 hours. After distillation, the trap was carefully washed using distillate water.…”

Section: Distillation Under High Vacuummentioning

confidence: 99%

“…The volatile compounds from Iberian ham have also been isolated by the purge and trap technique and adsorbed in a capillary trap (Sabio et al, 1998;Carrapiso et al, 2002;Narváez-Rivas et al, 2010b;Timón et al, 2002;Narváez-Rivas et al, 2011;Dumont and Ada, 1972;lópez et al, 1992;Narváez-Rivas et al, 2010a;Timón et al, 2001). In this method, the sample is introduced into a dynamic headspace vial which is thermostated for a time to increase the fugacity of volatile compounds, and subsequently, for a few M. NARváEz-RIvAS, E. GAllARDo AND M. lEóN-CAMACHo minutes the volatile substances are purged with purified helium and adsorbed into a capillary Tenax trap held at a low temperature with liquid nitrogen.…”

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

“…According to several authors (Sabio et al, 1998;Ramírez and Cava, 2007;Sánchez-Peña et al, 2005;Andrés et al, 2007;lópez et al, 1992;García et al, 1991;zhang and Pawliszyn, 1993;González and ockerman, 2000;Martín et al, 2006;Grosch, 1987;ventanas et al, 2007), the main route of formation for branched chain aldehydes, such as 2-methyl-butanal, 3-methyl-butanal and phenyl acetaldehyde, seems to be the oxidative deaminationdecarboxylation of amino acids via Strecker degradation, suggesting that the Maillard reaction could be the principal vector by which these compounds are generated. In addition, some studies (Dumont and Ada, 1972;Martín et al, 2006) propose that microorganisms play an important role in the formation of these branched aldehydes, with microbial activity being other possible origin.…”

Section: Analysis Of Volatile Compounds From Iberian Hams: a Reviewmentioning

confidence: 99%

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Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

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RESUMEN Análisis de los compuestos volátiles del jamón ibéri-co: revisiónEn este artículo se proporciona información sobre el estudio de los compuestos volátiles del jamón ibérico tanto fresco como curado. Se presentan los diferentes compuestos volátiles identificados por distintos autores. Además, se evalúan los métodos analíticos que han sido utilizados para determinar dichos compuestos volátiles en este tipo de muestras. Todos los compuestos identificados y descritos en esta revisión (un total de 411 compuestos volátiles) han sido agrupados en diversas tablas de acuerdo a las diferentes familias a que pertenecen: hidrocarburos, aldehídos, cetonas, alcoholes, ésteres y éteres, lactonas, terpenos, compuestos halogenados, compuestos nitrogenados, compuestos de azufre y ácidos carboxílicos. Debido a la complejidad de este estudio, la presente revisión puede ser muy útil en investigaciones posteriores. PALABRAS-CLAVE: Cerdo ibérico -Compuestos volatiles -Cromatografía gaseosa -Jamón -Proceso de curado. SUMMARY Analysis of volatile compounds from Iberian hams: a reviewThis article provides information on the study of the volatile compounds in raw and dry-cured Iberian hams. Different volatile compounds are identified and studies carried out by different authors are presented. This article reviews the analytical methods that have been used to determine the different volatiles of these samples. Furthermore, all volatile compounds identified (a total of 411 volatiles) have been collected in several tables according to different series of compounds: hydrocarbons, aldehydes, ketones, alcohols, esters and ethers, lactones, terpenes and chloride compounds, nitrogenous compounds, sulfur compounds and carboxylic acids. This review can be useful in subsequent research due to the complexity of the study.

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Section: Analysis Of Volatile Compounds From Iberian Hams: a Reviewmentioning

confidence: 90%

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Section: Distillation Under High Vacuummentioning

confidence: 99%

Section: Dynamic Headspace (Purge and Trap)mentioning

confidence: 99%

Section: Analysis Of Volatile Compounds From Iberian Hams: a Reviewmentioning

confidence: 99%

See 3 more Smart Citations

Analysis of volatile compounds from Iberian hams: a review

Narváez-Rivas¹,

Gallardo²,

León‐Camacho³

2012

Grasas y Aceites

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Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry

O'Riordan

Delahunty

2001

Flavour & Fragrance J

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Buccal headspace analysis is an in vivo extraction technique capable of extracting volatile compounds released during consumption in concentration ratios that stimulate the olfactory receptors. Vacuum distillation is designed to measure the total volatile profile of a food and as a result pays little attention to conditions in the mouth that determine volatile release and aroma stimulation. Volatile extracts of mature Cheddar cheese were obtained using buccal headspace analysis and vacuum distillation. Cheddar cheese volatile extracts were compared using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Estimation of odour intensity was carried out using a time-intensity gas chromatography-olfactometry technique similar to OSME. Odour-active volatile compounds identified in Cheddar cheese buccal headspace analysis extracts included dimethyl sulphide, 2,3-butanedione, 3-methylbutanal, toluene, ethyl butyrate, hexanal, 2-heptanone, heptanal,˛-pinene, methional, ethyl hexanoate and dimethyl trisulphide. All of these volatile compounds have previously been associated with the volatile profile of Cheddar cheese. Vacuum distillation obtained a near-complete volatile extract of Cheddar cheese, which was distinguished from buccal headspace analysis extracts by the presence of low vapour pressure odour-active volatile compounds. Significant differences (p < 0.05) between extractions were determined for the quantities of ethyl butyrate, 2-heptanone and ethyl hexanoate, the odours of which were also identified in both extractions. Buccal headspace analysis and vacuum distillate principal aromagrams of mature Cheddar cheese were obtained using non-centred principal components analysis. Qualitative odour differences were observed between both extractions, in particular for odour intensity measurements of one odour, 'raw mushroom'. Tentative relationships between gas chromatography-olfactometry odour intensity measurements and corresponding gas chromatography-mass spectrometry quantitative measurements were established.

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Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC

Mondello

Costa²,

Tranchida

et al. 2005

Flavour Fragr. J.

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This investigation is based on the gas chromatographic analysis of the volatile fraction of Sicilian goat cheese. Volatile analytes were extracted through static headspace solid phase microextraction (HS-SPME) with the support of a modern automatic instrument designed specifically for this sampling procedure. Component identification was carried out by GC-MS and the employment of internal standard compounds. In the preliminary part of this research, different fibres and capillary columns were tested and their effectiveness compared in order to optimize solute extraction and separation. Furthermore, the HS-SPME sampling conditions were properly tuned in order to maximize solute absorption. Evaluations were also made on the SPME instrumentation and its capability to supply reproducible data. The optimized method was applied to the investigation of six goat cheese samples and their aroma profiles were evaluated, leading to the identification of 44 components.

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Isolement des constituants de l'arôme des fromages : comparaison de méthodes

Cited by 34 publications

References 4 publications

Analysis of volatile compounds from Iberian hams: a review

Analysis of volatile compounds from Iberian hams: a review

Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry

Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC

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