Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham

被引：39

作者：

Carrapiso, Ana I. ^{[1
]}

Martin, Lourdes ^{[1
]}

Jurado, Angela ^{[2
]}

Garcia, Carmen ^{[2
]}

机构：

[1] Univ Extremadura, Escuela Ingenierias Agr, E-06071 Badajoz, Spain

[2] Univ Extremadura, Fac Vet, Badajoz, Spain

来源：

MEAT SCIENCE | 2010年 / 85卷 / 01期

关键词：

Bone taint spoilage; Gas chromatography-olfactometry; Spoiled dry-cured meat; Odourants; AROMA EXTRACT DILUTION; PHYSICOCHEMICAL CHARACTERIZATION; VOLATILE COMPOUNDS; INTERMUSCULAR FAT; POTENT ODORANTS; REARING SYSTEM; DEEP SPOILAGE; HEADSPACE; ENTEROBACTERIACEAE; TEMPERATURE;

D O I：

10.1016/j.meatsci.2009.12.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The most odour-active compounds of different bone tainted dry-cured Iberian hams were researched using the detection frequency method. Most of the odourants identified were found in all the Iberian hams (spoiled and unspoiled). Some compounds (ethyl butanoate, dimethyl disulfide, phenylacetaldehyde, acetic, propanoic, butanoic, 3-methylbutanoic and pentanoic acids) were identified in the spoiled hams as Iberian ham odourants for the first time. The detection frequency (DE) values for the spoiled and the unspoiled hams were markedly different. The main differences were found for 2-methylpropanal, ethyl-2-methylpropanoate, ethyl-2-methylbutanoate, phenylacetaldehyde and methional (the lowest DF values were found in the unspoiled ham) and hexanal (the largest DF value was found in the unspoiled ham). Spoiled hams with a different global odour had different OF values. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：54 / 58

页数：5

共 39 条

[1] Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge
Ahn, DU
Jo, C
Olson, DG
[J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (02) : 230 - 233
[2] [Anonymous], 2000, II Symposium Internacional del Jamon Curado, P27
[3] Technologies to shorten the drying period of dry-cured meat products
Arnau, J.
Serra, X.
Comaposada, J.
Gou, P.
Garriga, M.
[J]. MEAT SCIENCE, 2007, 77 (01) : 81 - 89
[4] ARNAU J, 2001, ENCICLOPEDIA CARNE P, V2, P1177
[5] VOLATILE COMPONENTS OF DRY-CURED HAM
BERDAGUE, JL
DENOYER, C
LEQUERE, JL
SEMON, E
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (07) : 1257 - 1261
[6] Physico-chemical characterization of ''bone taint'' in Spanish dry-cured hams
Blanco, D
Arino, A
Conchello, P
Perez, C
Yanguela, J
Herrera, A
[J]. JOURNAL OF FOOD PROTECTION, 1997, 60 (06) : 667 - 672
[7] Blank I., 2001, AROMA ACTIVE COMPOUN, V794, P9
[8] The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages
Bruna, JM
Hierro, EM
de la Hoz, L
Mottram, DS
Fernández, M
Ordóñez, JA
[J]. MEAT SCIENCE, 2001, 59 (01) : 97 - 107
[9] Effect of sampling conditions on the odour-active compounds of iberian ham
Carrapiso, A. I.
Garcia, C.
[J]. CIENCIA Y TECNOLOGIA ALIMENTARIA, 2007, 5 (04): : 287 - 292
[10] Iberian ham headspace:: odorants of intermuscular fat and differences with lean
Carrapiso, AI
García, C
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2004, 84 (15) : 2047 - 2051

← 1 2 3 4 →