Odor-Active Compounds of Iberian Hams with Different Aroma Characteristics

Carrapiso, Ana I.; Jurado, Á.; Timón, M.L.; Garcı́a, Carmen

doi:10.1021/jf025526c

Cited by 115 publications

(78 citation statements)

References 32 publications

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“…All these volatile compounds have been previously identified in fully ripened Iberian ham (García et al, 1991), and previous researches on this product have investigated the effect on them of the rearing system Carrapiso et al, 2002a;Carrapiso et al, 2003b), ripening time Andrés et al, 2002), the bone taint spoilage of hams (García et al, 2000 (Belitz y Grosh, 1992;Mottram, 1998;Pripis-Nicaulau et al, 2000): aa: volatile compounds coming from amino acids generated through Strecker and Maillard reactions. Lipids: volatile compounds coming from lipid oxidation.…”

Section: Resultsmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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PALABRAS CLAVES: Compuestos volátiles -JamónIbérico -Microextracción en fase sólida -Sistema de alimentación -SPME -Tiempo de curación. SUMMARYChanges in SPME-extracted volatile compounds from Iberian ham during ripening.A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly (p Ͻ 0.05) during the ripening time. This trend was clear for the volatile compounds 2-methylpropanal, 2-methylbutanal, 2-methy-l-butanol, disulfide dimethyl, 2,6-dimethylpyrazine ϩ dihidro-2(3H) furanone and benzenemethanol and, therefore they could be used as indicators of the ripening time. Conversely, some of the lipid oxidation-derived compounds decreased significantly throughout ham processing. Feeding system had a weak effect on volatile compounds, but it was significant for some compounds (p Ͻ 0.05). Some of them (butanoic acid, 2,6-dimethylpirazyne and 1-octen-3-ol) were more abundant in Montanera than in Pienso hams. These small differences could be important because they involve compounds that have been identified as Iberian ham odorants.

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Section: Resultsmentioning

confidence: 99%

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

et al. 2009

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“…A relationship between these volatile compound and fatty acids percentage seems to be only for heptanal, higher in pigs fed acorn that showed also the highest content of oleic acid. On the other hand hexanal, highest in AC group, is associated to green, fruity and acorn-like odour (Carrapiso et al, 2002). For the other compounds, the high variability found among data, didn't allowed to reach the significance threshold, nevertheless the high differences in absolute values.…”

Section: Volatile Profilementioning

confidence: 88%

“…Several studies on the flavour of raw ham of Mediterranean area have been dealing (Dirinck et al, 1997). Buscailhon et al (1994) and Careri et al (1993) studied the relations between compositional traits and sensory qualities of French and Italian dry-cured ham, while López et al (1992) and Carrapiso et al (2002) described the volatile compounds of Iberian dry-cured ham as affected by rearing system. Compounds coming from feeds contribute to the final flavour of dry-cured meat products.…”

Section: Introductionmentioning

confidence: 99%

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Pugliese¹,

Sirtori²,

Ruiz³

et al. 2009

Grasas y Aceites

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SUMMARYEffect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham.The objective of this study was to evaluate the effect of pasture on oak and chestnut grove on chemical and aromatic traits of Cinta Senese cured ham. Fifteen Cinta Senese barrows (124 kg of l.w. on average) were allotted to three groups: one group (MI) was reared outdoors in confined area and fed commercial feedstuff. The other two groups were raised under free-range conditions on acorn (AC) or chestnut (CH) woods. At slaughtering (148 kg of l.w.) the right thighs were seasoned for 360 days, on average, to obtained cured hams. Results demonstrated that subcutaneous fat of ham of CH and AC groups, respect to CONC group, was the richest in MUFA (51.3 and 53.9 vs 49.5% respectively), because of the higher content of oleic acid (48.4 and 50.8 vs 46.2%, respectively). AC showed a lower percentage of PUFA than CH and CONC (13.8 vs 15.4 and 16.3%, respectively). As regard volatile compounds, AC, respect to CH and MI groups, showed the highest value of aldehydes (44.1 vs 30.3 and 33.5% respectively) and ethers (4.04 vs 1.15 and 1.71% respectively).

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“…As well as being the major chemical component of fragrance in rice (Buttery et al 1983a), 2AP is a significant aroma chemical in a number of organisms and foodstuffs including Pandanus (Buttery et al 1983b;Laohakunjit and Noomhorm 2004;Thimmaraju et al 2005), popcorn (Schieberle 1995), corn tortillas (Buttery and Ling 1995), baguettes (Zehentbauer and Grosch 1998), ham (Carrapiso et al 2002), cheese (Zehentbauer and Reineccius 2002), mung bean (Brahmachary and Ghosh 2002), green tea (Kumazawa and Masuda 2002), bread flowers (Vallaris glabra Ktze) (Wongpornchai et al 2003) some yeasts (Snowdon et al 2006) and select bacteria (Romanczyk et al 1995;Costello et al 2001;Rungsardthong and Noomhoom 2005;Snowdon et al 2006;Adams and De Kimpe 2007) including the wine spoilage bacteria Lactobaccillus hilgardii (Costello et al 2001;Snowdon et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

et al. 2008

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Rice (Oryza sativa) has two betaine aldehyde dehydrogenase homologs, BAD1 and BAD2, encoded on chromosome four and chromosome eight respectively. BAD2 is responsible for the characteristic aroma of fragrant rice. Complementary DNA clones of both BAD1 and BAD2 were isolated and expressed in E. coli. BAD2 had optimum activity at pH 10, little to no affinity towards Nacetyl-c-aminobutyraldehyde (NAGABald) with a Km of approximately 10 mM and moderate affinity towards c-guanidinobutyraldehyde (GGBald) and betaine aldehyde (bet-ald) with Km values of approximately 260 lM and 63 lM respectively. A lower Km of approximately 9 lM was observed with c-aminobutyraldehyde (GABald), suggesting BAD2 has a higher affinity towards this substate in vivo. The enzyme encoded on chromosome four, BAD1, had optimum activity at pH 9.5, showed little to no affinity towards bet-ald with a Km of 3 mM and had moderate affinity towards GGBald, NAGABald and GABald with Km values of approximately 545, 420 and 497 lM respectively. BAD1 had a half life roughly double that of BAD2. We discuss the implications of these findings on the pathway of fragrance generation in Basmati and Jasmine rice and the potential of rice to accumulate the osmoprotectant glycine betaine.

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Odor-Active Compounds of Iberian Hams with Different Aroma Characteristics

Cited by 115 publications

References 32 publications

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice

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