Determination of volatile compounds in San Daniele ham using headspace GC–MS

Gaspardo, B.; Procida, Giuseppe; Toso, Barbara; Stefanon, Bruno

doi:10.1016/j.meatsci.2007.11.021

Cited by 64 publications

(49 citation statements)

References 24 publications

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“…Aldehydes were the most abundant group of compounds (35.6%) in Dalmatian smoked dry-cured ham. This was comparable to the results of other European dry-cured ham where aldehydes were also the most abundant group of compounds like in San Daniele (31.5%) (Gaspardo et al 2008) and Istrian (51.4%) (Marušić et al 2014). The most abundant aldehyde in Dalmatian smoked dry-cured ham was nonanal (3.2-8.6%) followed by octanal (3.0-9.4%), benzaldehyde (2.6-7.1%) hexanal (1.5-11.1%) and hexadecanal (1.9-5.4%) ( Table 2).…”

Section: Analysis Of Volatile Compoundssupporting

confidence: 88%

“…Italian San Daniele drycured ham was characterized with ethanol, isobutanol, 1-propanol and 1-penten-3-ol (Gaspardo et al 2008). 3-Methyl-1-butanol was by far the most abundant alcohol in Iberian dry-cured ham compared to other breeds.…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

“…Esters can be formed from the interaction of free fatty acids and alcohols by lipid oxidation in the intramuscular tissue so that the higher the content of alcohols, the higher the concentration of esters (Sabio et al 1998). In Dalmatian smoked dry-cured ham only three esters hexyl hexanoate, isohexyl hexanoate and dodecenyl acetate were found as a result of the antimicrobial activity of sodium chloride to the long curing period (Gaspardo et al 2008).…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

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Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

et al. 2016

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Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0.7%). Except volatile compounds derived from lipolysis and proteolysis the second most abundant constituents were phenols that originate from smoking phase of the production process. The most abundant phenols were: 4-methylphenol, 3-methylphenol, 2-metoxy-4-methylphenol, 2-methylphenol, 2,6-dimethoxyphenol and 4-ethyl-2 methoxyphenol. Principal components analysis showed that NaCl and ash content positively correlated with the salty taste while fat content was correlated to marbling. Water content and a w value were negatively correlated with hardness of dry-cured ham while phenols were positively corelated with smoky aroma. Due to the different volatile composition and pronounced smoky aroma, smoked drycured ham can be distinguished from other types of drycured hams.

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Section: Analysis Of Volatile Compoundssupporting

confidence: 88%

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

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Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

et al. 2016

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“…The method separated 75 volatile compounds the concentrations of alcohols and aldehydes being the most abundant components (41.48 and 31.53%, respectively). PCA suggested that alcohols are the most appropriate component for the discrimination of hams (Gaspardo et al, 2008). Another GC/MS method was employed for the measurement of the changes in the volatile compounds of minced beef and chicken breast under the eff ect of high pressure processing.…”

Section: Foods and Food Productsmentioning

confidence: 99%

Data evaluation in chromatography by principal component analysis

Cserháti

2009

Biomedical Chromatography

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The newest achievements in the employment of principal component analysis, a multivariate mathematical statistical method, in the evaluation of chromatographic retention data are compiled. The results obtained by various chromatographic technologies such as gas-liquid chromatography, thin-layer chromatography, high-performance liquid chromatography and electrically driven systems are compiled and briefly discussed.

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“…R 2 Ͼ 0.75) between volatile compounds and sensory attributes does not automatically imply that the relative amount of a compound quantified in the food has a sensory impact on the food since only those compounds in concentrations higher than their odour threshold are odour-active (Luna et al, 2006a). Little research has been dedicated to this field in fat products (Carrapiso et al, 2002;Morales & Tsimidou, 2000;García-González et al, 2008) though several studies have been independently conducted on ham sensory attributes (Pastorelli et al, 2003;Ruiz et al, 2002) and on the volatiles of dry cured hams (Ramirez and Cava, 2007;Andres et al, 2002;Sanchez-Peña et al, 2005;Timón et al, 2001;Gaspardo et al, 2008;Pham et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile

García‐González¹,

Tena²,

Aparicio³

2009

Grasas y Aceites

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The study involved the sensory assessment of 8 Iberian hams from the main producer zones and the analysis of their volatile composition by SPME-GC. The latter analysis was carried out independently on 4 well defined locations of the ham (subcutaneous fat, and biceps femoris, semitendinosus, and semimembranosus muscles) in order to know their possible partial contribution to the whole ham aroma. The relation between volatile compounds and sensory attributes was established by the procedure of statistical sensory wheel (SSW), generating 4 different plots, each one of them referring to one of the ham locations. The volatile compounds explain similar information of the sensory attributes independently of the part of the ham from which they are produced although the volatiles quantified in semitendinosus muscle and subcutaneous fat seem to contribute slightly more than the other parts to the sensory profile determined by the panellists.Volatiles compounds with significance in the ham aroma were 3-methylbutanol, hexanal, octanol, nonanol, 2- heptanol, among many others, although their contribution to the aroma varies depending on the location.

El estudio se ha llevado a cabo con 8 jamones ibéricos de las principales zonas productoras mediante panel sensorial y análisis de la fracción volátil con SPME-GC. Los últimos análisis fueron llevados a cabo en cuatro localizaciones independientes del jamón (grasa subcutánea, y los músculos bíceps femoris, semitendinosus y semimembranosus) para conocer sus posibles contribuciones parciales al aroma completo del jamón. La relación entre compuestos volátiles y atributos sensoriales ha sido establecida mediante el procedimiento estadístico de la rueda sensorial (SSW), generando una representación gráfica por cada localización. Los compuestos volátiles explican los mismos atributos sensoriales independientemente de la parte del jamón en que se generen aunque los volátiles cuantificados en el músculo semitendinoso y la grasa subcutánea parece que contribuyen ligeramente más que las otras partes al perfil sensorial detectado por los panelistas. Los compuestos volátiles con significación en el aroma del jamón fueron 3-metilbutanol, hexanal, octanol, nonanol y 2-heptanol entre muchos otros, aunque sus contribuciones al aroma varían dependiendo de la localización

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Determination of volatile compounds in San Daniele ham using headspace GC–MS

Cited by 64 publications

References 24 publications

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

Data evaluation in chromatography by principal component analysis

Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile

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