Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón


  • R. Domínguez Centro Tecnológico de la Carne de Galicia
  • P. E. Munekata Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo
  • A. Cittadini Scuoladi Bioscienze e Medicina Veterinaria, Università di Camerino
  • J. M. Lorenzo Centro Tecnológico de la Carne de Galicia




Calcium chloride, Dry-cured “lacón”, Magnesium chloride, Potassium chloride, Volatile compounds


The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl2-10% MgCl2; IV: 30% NaCl-50% KCl-15% CaCl2-5% MgCl2) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacón” (treatment I: 100% NaCl). There was an intense formation of volatile compounds throughout the processing, particularly during the dry-ripening stage. The most abundant chemical family in all the formulations, in the final product was hydrocarbons followed by aldehydes. The total volatile compound release was more intense in the control “lacóns” (1164 AU_106·g-1dry matter) than in “lacóns” from formulations II, III and IV (817-891 AUx106·g-1dry matter). The “lacóns” from formulation I showed the highest amounts of aldehydes. The “lacóns” from formulations I and II presented the highest amounts of hydrocarbons. The main conclusion is that the replacement of NaCl produces changes in the volatile profile and could be affect the aroma of “lacón”.


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How to Cite

Domínguez R, Munekata PE, Cittadini A, Lorenzo JM. Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón. Grasas aceites [Internet]. 2016Jun.30 [cited 2024May22];67(2):e128. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1594