Volatile Compounds in Supercritical Carbon Dioxide Extracts of Iberian Ham

Abstract

The aim of the present study was to obtain aroma extracts from Iberian ham using supercritical carbon dioxide as the extraction technique of volatile compounds. After extraction, it was concluded that larger numbers and higher concentrations of volatile compounds were achieved at 40 °C temperature and at 0.50 g/mL density (91 atm pressure). Identification of volatile compounds using mass spectrometry yielded 87 and 35 compounds in the extracts obtained at 40 °C (91 atm) and 60 °C (129 atm), respectively. All substances belong to different chemical classes (aldehydes, ketones, alcohols, aliphatic hydrocarbons, aromatic hydrocarbons, carboxylic acids, lactones, esters), which have already been studied by other authors in Iberian ham. However, 41 of the identified compounds have never been found in this product. Perhaps this is due to the particular solvent selectivity of supercritical carbon dioxide for extracting substances such as hydrocarbons, ketones, and alcohols.

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

“…On the other hand, the limonene is the only one that has been previously described by other authors (Ruiz et al, 1998;Sabio et al, 1998;Timón et al, 1998;Ruiz et al, 1999;Andrés Sáchez-Peña et al, 2005;Ramírez et al, 2007;García-González et al, 2008). In 1998, Sabio et al identified 2-carene and 3-carene.…”

“…The determination of volatile compounds has been made in samples taken from the muscles of any piece (slices), like Biceps femoris, semitendinosus or semimembranosus (García et al, 1991;López et al, 1992;Sabio et al, 1998;Timón et al, 1998;Luna et al, 2006;Andrés et al, 2007;Ramírez y Cava, 2007;García-González et al, 2008). Like in the evolution of glyceride compounds, the volatile compound fraction of subcutaneous and intermuscular fat has been poorly studied or characterized (Timón et al, 2001).…”

“…Other authors have detected and identified 2-ethyl -1-hexanol, 2-pentanol, 1-butanol, 1-penten-3-ol, 1-pentanol, 1-hexanol and 1-octen-3-ol Ruíz et al, 1998;Timón et al, 1998;Sabio et al, 1998;Ruiz et al, 1999;Carrapiso et al, 2002;Andrés et al, 2002;Sánchez-Peña et al, 2005;Ramírez et al, 2007;García-González et al, 2008). Isopropanol, 4-methyl-5-decanol, 2-butyl-1-octanol, 2-etoxi-ethanol, 2-hexen-1-ol, 3,5-octadien-2-ol and 2-decen-1-ol have been identified for the first time in this research work.…”

“…Other volatile hydrocarbons detected have been previously identified by other authors in the Iberian ham. These compounds are: 3-methyl-hexane, nonane, dodecane, 2,6-dimethyl-undecane and 4-methyl-undecane Sabio et al, 1998;Timón et al, 1998;Ruiz et al, 1999;Andrés et al, 2002;Ramírez et al, 2007;Andrade et al, 2009).…”

“…Most of compounds belonging to the aromatic hydrocarbon fraction have been previously described, such as: methyl-benzene, p-xylene, m-xylene, o-xylene, propyl-benzene, 1-methyl-3-(1-methyl-ethyl)-benzene, 1,2,4-trimethyl-benzene, 1,3,5-trimethyl-benzene or 1-ethyl-4-methyl-benzene Ruiz et al, 1998;Ruiz et al, 1999;Sabio et al, 1998;Timón et al, 1998;Ruiz et al, 1999;Sáchez-Peña et al, 2005;Ramírez et al, 2007;García-González et al, 2008). Nevertheless, decahydro-cis-naphtalene, decahydrotrans-naphtalene, 2-methyl-decahydronaphtalene and 2-ethyl-1,3-dimethyl-benzene were detected recently for the first time in the volatile fraction from Iberian drycured ham (Narváez-Rivas et al, 2010).…”