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

M. Narváez-Rivas; E. Gallardo; M. León-Camacho

doi:10.3989/gya.0559161

Autores/as

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

Palabras clave:

Alcoholes volátiles, Ésteres volátiles, Jamón ibérico, Maduración, Purga y trampa, Reconocimiento de patrones

Resumen

Se han evaluado durante el proceso de curación (1022 días), las variaciones en los contenidos de alcoholes y ésteres volátiles de la grasa subcutánea del jamón ibérico mediante la técnica de acoplamiento purga y trampa- cromatografía de gases-espectrometría de masas, utilizando los mismos jamones a lo largo de todo el proceso. Durante el tiempo de curación se muestreó y analizó una vez al mes el tejido adiposo subcutáneo de diez jamones procedente de cinco cerdos ibéricos alimentados con bellotas y pastos. Se han identificado quince alcoholes y cinco ésteres volátiles. Todos los alcoholes descritos en este trabajo han sido identificados previamente por otros autores en el jamón ibérico, excepto el 3-buten-2-ol, el 5-metil-3-hexanol y el 2-isononanol. Un análisis lineal discriminante por pasos (LDA) fue aplicado y se obtuvieron dos funciones discriminantes las variables incluidas en el modelo fueron: formiato de butilo, 1-penten-3-ol, 2-propenoato de metilo, 5-metil-3- hexanol, 1-nonanol, pentanoato de etilo, hexanoato de etilo, 2-isononanol, etanol y 3-buten-2-ol. Obteniéndose una completa separación entre los tres períodos, lo que sugiere que las variables indicadas son poderosos descriptores para distinguir entre las tres etapas de curación.

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Citas

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