Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Abstract

ObjectiveThe aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin.MethodsThe volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used.ResultsA total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, γ-terpinen, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices.ConclusionThe analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.

Sensory profiles of artisanal smoked dry-cured ham as affected by production season

“…As stated by Topel et al (2013), tenderness and solubility of the hams (among other sensory attributes such as flavor and juiciness) are also related to the intramuscular fat content. Marbling, which could be explained as visual perception of intramuscular fat content, was not significantly different between production seasons, therefore it is assumed that the fatty acid composition could have a more important role as shown by Pleadin et al (2015).Aroma and flavor are key attributes that have an impact on the overall acceptance of dry-cured products(Górska et al, 2017). Results in the present studyrevealed that butter flavor differed significantly (P<0.05) between production seasons.…”

“…Namely, Buscailhon et al (1994) reported that tenderness decreases with ageing of the hams. Monin et al (1997) that produce a wide range of volatiles and precursors (Toldrá and Flores, 1998;Toldrá, 2009;Górska et al, 2017). According to Gonzalez and Ockerman (2000) and Gandemer (2002) processing duration and temperature have a major impact on the course of lipolysis and proteolysis, the content of free amino and fatty acids, and the activity of lipolytic and proteolytic enzymes.…”

“…In these circumstances the production season can be specified as the period from salting and smoking in the colder seasons (late autumn, winter) following drying in spring and ripening in summer and autumn, usually in cellars (Kos and Sinčić, 2013). Previous studies related to manufacture process have shown that intentionally induced different temperatures and relative humidity, application of smoke as well as duration of the individual phases in the production have a significant influence on the physical, chemical and sensory traits of the finished products (Toldrá and Flores, 1998;Arnau et al, 2003;Kos et al, 2009;Martuscelli et al, 2009;Pugliese et al, 2012;Pleadin et al,2015;Górska et al, 2017).…”

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

“…Moreover, high levels of hexanal were detected in other cold meats, for example dry fermented sausages [Bruna et al, 2001]. The aroma of hexanal is perceived as unpleasant, rancid, nauseating, hot, similar to aroma of green leaves, vegetables, or grass [Górska et al, 2016]. It can be deduced that this compound had an impact on the aroma of the studied półgęsek.…”

News insights for smoked bacon with different woods from chemical and sensory perspectives

“…The smoked bacon stored for 30 days (SB30) had the highest intensity of salty taste. This taste is not only related to the amount of salt added to the product, but is also influenced by the amount of intramuscular fat, nucleotide and amino acid compounds (Górska, Nowicka, Jaworska, Przybylski, & Tambor, 2017). It was probably related with the high glutamic acid content in this sample (Table 2).…”