Effect of sampling conditions on the odour-active compounds of iberian ham

被引：4

作者：

Carrapiso, A. I.

Garcia, C.

机构：

[1] Univ Extremadura, Tecnol Alimentos Escuela Ingenierias Agrarias, E-06071 Badajoz, Spain

[2] Univ Extremadura, Fac Vet, E-06071 Badajoz, Spain

来源：

CIENCIA Y TECNOLOGIA ALIMENTARIA | 2007年 / 5卷 / 04期

关键词：

Iberian ham; odour-active; volatile compounds;

D O I：

10.1080/11358120709487703

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to study the effect of the sampling conditions on the most odour-active compounds of Iberian ham. Compounds were identified by using an olfatometry technique, and the detection frequency method was used to measure odour relative intensities. When compared the detection frequency after the mild (50 degrees C for 5 min preheating and 25 min purge) and drastic (90 degrees C for I min preheating and 9 min purge) extraction conditions, no effect was found on some compounds, but on others the drastic conditions caused an increase (hydrogen sulfide, 2-acetyl-1-pyrroline, acetaldehyde, 2,3-butanedione, 2-pentanone, hexanal/(Z)-3-hexenal, ethyl-2-methylpropanoate, ethyl-2-methylbutanoate/(E)-2-hexenal, (E)-2-heptenal) or a decrease (coelution of methional and furfurylthiol) in the detection frequency scores.

引用

收藏

页码：287 / 292

页数：6

相关论文

共 21 条

[1] Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge [J].

Ahn, DU ;

Jo, C ;

Olson, DG .

JOURNAL OF FOOD SCIENCE, 1999, 64 (02) :230-233

[2] Characterization of the most odor-active compounds of Iberian ham headspace [J].

Carrapiso, AI ;

Ventanas, J ;

García, C .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (07) :1996-2000

[3]

CARRAPISO AI, 2005, ACS SYM SER, V905, P70

[4] Artifacts and contaminants in the analysis of food flavor [J].

Etievant, PX .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1996, 36 (07) :733-745

[5] Penicillin acylase-mediated synthesis of 2-acetyl-1-pyrroline and of 2-propionyl-1-pyrroline, key roast-smelling odorants in food. Inclusion complexes with beta-cyclodextrin and their NMR and MS characterization [J].

Favino, TF ;

Fronza, G ;

Fuganti, C ;

Fuganti, D ;

Grasselli, P ;

Mele, A .

JOURNAL OF ORGANIC CHEMISTRY, 1996, 61 (25) :8975-8979

[6] Correlations of sensory and volatile compounds of Spanish ''Serrano'' dry-cured ham as a function of two processing times [J].

Flores, M ;

Grimm, CC ;

Toldra, F ;

Spanier, AM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (06) :2178-2186

[7] DETECTION OF POTENT ODORANTS IN FOODS BY AROMA EXTRACT DILUTION ANALYSIS [J].

GROSCH, W .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1993, 4 (03) :68-73

[8] Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol [J].

Hofmann, T ;

Schieberle, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (01) :235-241

[9] 2-oxopropanal, hydroxy-2-propanone, and 1-pyrroline Important intermediates in the generation of the roast-smelling food flavor compounds 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine [J].

Hofmann, T ;

Schieberle, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (06) :2270-2277

[10] The effect of washing water parameters (pH, hardness and sodium pyrophosphate content) on the water-holding capacity and gelation characteristics of sardine (Sardina pilchardus) mince [J].

GomezGuillen, C ;

Mendes, R ;

Montero, P .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (01) :13-20