Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time

Authors

  • M. Narváez-Rivas Food Characterization and Quality Department, Instituto de la Grasa (C.S.I.C.)
  • E. Gallardo Food Characterization and Quality Department, Instituto de la Grasa (C.S.I.C.)
  • M. León-Camacho Food Characterization and Quality Department, Instituto de la Grasa (C.S.I.C.)

DOI:

https://doi.org/10.3989/gya.0559161

Keywords:

Iberian ham, Patter recognitions, Purge and Trap, Ripening, Volatile alcohols, Volatile esters

Abstract


Variations in the amounts of volatile alcohols and esters from subcutaneous fat have been assessed during the dry-curing process (1022 days) of Iberian ham according to a purge and trap-gas chromatography-mass spectroscopy method, using the same hams throughout the process. During processing time, the subcutaneous adipose tissues of ten hams obtained from five Iberian pigs fed on acorns and pasture were sampled and analyzed once per month. Fifteen alcohols and five esters have been identified. All volatile alcohols detected in this work have been previously identified by other authors on Iberian ham, except 3-buten-2-ol, 5-methyl-3-hexanol and 2-isononanol. A linear discriminant analysis (LDA) was applied and the two discriminant functions were obtained using backward stepwise analysis retaining the following variables: butyl ester formic acid, 1-penten-3-ol, methyl ester 2-propenoic acid, 5-methyl-3-hexanol, 1-nonanol, ethyl ester pentanoic acid, ethyl ester hexanoic acid, 2-isononanol, ethanol and 3-buten-2-ol. A complete separation among the three periods was obtained, suggesting that the retained variables are powerful descriptors to distinguish samples from these three dry-curing stages.

Downloads

Download data is not yet available.

References

Andersen HJ, Oksbjerg N, Young JF, Therkildsen M. 2005. Feeding and meat quality- a future approach. Meat Sci. 70, 543–554. https://doi.org/10.1016/j.meatsci.2004.07.015 PMid:22063752

Andrade MJ, Córdoba JJ, Sánchez B, Casado EM, Rodríguez M. 2009. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production. Food Chem. 113, 457–463. https://doi.org/10.1016/j.foodchem.2008.07.080

Andrés AI, Cava R, Ventanas S, Muriel E, Ruiz J. 2007. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. Europ. Food Res. Technol. 225, 677–684. https://doi.org/10.1007/s00217-006-0465-z

Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J, García-Regueiro JA, Díaz I. 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chem. 45, 105–110. https://doi.org/10.1016/0308-8146(92)90018-W

Bermúdez R, Franco D, Carballo J, Lorenzo JM. 2015. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham. Food Sci. Technol. Int. 21, 581–592. ++Bolzoni L, Barbieri G, Virgili R. 1996. Changes in volatile compounds of Parma ham during maturation. Meat Sci. 43, 301–310.

Cava R, Ruiz J, Ventanas J, Antequera T. 1999. Effect of ?-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham. Food Sci. Technol. Internat. 5, 235–241. https://doi.org/10.1177/108201329900500306

Coutron-Gambotti C, Gandemer G. 1999. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing. Food Chem. 64, 95–101. https://doi.org/10.1016/S0308-8146(98)00079-X

Dirinck P, Van Opstaele F, Vandendriessche F. 1997. Flavour differences between northern and southern European cured hams. Food Chem. 59, 511–521. https://doi.org/10.1016/S0308-8146(97)00012-5

Flores M, Grimm CC, Toldrá F, Spanier AM. 1997. Correlations of sensory and volatile compounds of Spanish "Serrano" Dry-Cured Ham as a function of two processing Times. J. Agric. Food Chem. 45, 2178–2186. https://doi.org/10.1021/jf960862c

Hinrichsen LL, Pedersen SB. 1995. Relationship among Flavor, Volatile Compounds, Chemical Changes, and Microflora in Italian-Type Dry-Cured Ham during Processing. J. Agric. Food Chem. 43, 2932–2940. https://doi.org/10.1021/jf00059a030

Huan Y, Zhou G, Zhao G, Xu X, Peng Z. 2005. Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing. Meat Sci. 71, 291–299. https://doi.org/10.1016/j.meatsci.2005.03.025 PMid:22064228

Jurado A, García C, Timón ML, Carrapiso AI. 2007. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. Meat Sci. 75, 585–594. https://doi.org/10.1016/j.meatsci.2006.09.006 PMid:22064022

La Guerche S, Dauphin B, Pons M, Blancard D. Darriet P. 2006. Characterization of Some Mushroom and Earthy Off- Odors Microbially Induced by the Development of Rot on Grapes. J. Agric. Food Chem. 54, 9193–9200. https://doi.org/10.1021/jf0615294 PMid:17117809

Lorenzo JM, Carballo J, Franco D. 2013. Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed. J. Integrative Agric. 12, 2002–2012. https://doi.org/10.1016/S2095-3119(13)60638-3

Martín L, Timón ML, Petrón MJ, Ventanas J, Antequera T. 2000. Evolution of volatile aldehydes in Iberian ham matured under different processing conditions Meat Sci. 54, 333–337. https://doi.org/10.1016/S0309-1740(99)00107-2

Narváez-Rivas M, Gallardo E, León-Camacho M. 2012. Analysis of volatile compounds from Iberian hams: a review. Grasas Aceites 63, 432–452. https://doi.org/10.3989/gya.070112

Narváez-Rivas M, Gallardo E, León-Camacho M. 2013a. Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time. Food Res. Int. 54, 213–222. https://doi.org/10.1016/j.foodres.2013.07.004

Narváez-Rivas M, Gallardo E, León-Camacho M. 2013b. The changes in gliceridic fractions of sweaty fat and weight loss during ripening time of Iberian dry-cured ham. Food Res. Int. 54, 1657–1669. https://doi.org/10.1016/j.foodres.2013.09.014

Narváez-Rivas M, Gallardo E, León-Camacho M. 2014. Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time. Food Res. Internat. 55, 381–390. https://doi.org/10.1016/j.foodres.2013.11.029

Narváez-Rivas M, Gallardo, León-Camacho M. 2015. Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process. Food Res. Int. 67, 299–307. https://doi.org/10.1016/j.foodres.2014.11.031

Narváez-Rivas M, Gallardo E, Ríos JJ, León-Camacho M. 2010a. A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study. Grasas Aceites 61, 369–377. https://doi.org/10.3989/gya.020910

Narváez-Rivas M, Pablos F, Jurado JM, León-Camacho M. 2011. Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat. Anal. Bioanal. Chem. 399, 2115–2122. https://doi.org/10.1007/s00216-010-4387-z PMid:21072505

Narváez-Rivas M, Vicario IM, Alcalde MJ, León-Camacho M. 2010b. Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet. Talanta 81, 1224–1228. https://doi.org/10.1016/j.talanta.2010.02.013 PMid:20441888

Narváez-Rivas M, Vicario IM, Graciani Constante E, León- Camacho M. 2007. Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process. J. Agric. Food Chem. 55, 10953–10961. https://doi.org/10.1021/jf071886u PMid:18038985

Narváez-Rivas M, Vicario IM, Graciani Constante E, León- Camacho M. 2008. Changes in the Fatty Acid and Triacylglycerol profiles in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process. J. Agric. Food Chem. 56, 7131–7137. https://doi.org/10.1021/jf800990u PMid:18616267

Pérez-Juan M, Flores M, Toldrá F. 2006. Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections. Eur. Food Res. Technol. 222, 658–666. https://doi.org/10.1007/s00217-005-0196-6

Ramírez R, Cava R. 2007. Volatile profiles of Dry-Cured meat products from three different Iberian X Duroc genotypes. J. Agric. Food Chem. 55, 1923–1931. https://doi.org/10.1021/jf062810l PMid:17288443

Reineccius G. 2006. Off-flavors and taints in foods. In G. Reineccius (Ed.), Flavor Chemistry and Technology (pp. 161–200). Boca Raton, Florida: Taylor and Francis.

Ruiz J, Ventanas J, Cava R, Andrés A, García C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci. 52, 19–27. https://doi.org/10.1016/S0309-1740(98)00144-2

Sabio E, Vidal-Aragón MC, Bernalte MJ, Gata JL. 1998. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chem. 61, 493–503. https://doi.org/10.1016/S0308-8146(97)00079-4

Published

2016-12-30

How to Cite

1.
Narváez-Rivas M, Gallardo E, León-Camacho M. Study of volatile alcohols and esters from the subcutaneous fat during ripening of Iberian dry-cured ham. A tool for predicting the dry-curing time. Grasas aceites [Internet]. 2016Dec.30 [cited 2024Mar.29];67(4):e166. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1632

Issue

Section

Research

Most read articles by the same author(s)

1 2 > >>