Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Grasas y Aceites

Volumn 60, Issue 3, 2009, Pages 262-270

  Jurado, Ángela ^a   Carrapiso, Ana I ^a   Ventanas, Jesús ^a   García, Carmen ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Feeding system; Iberian ham; Ripening time; Solid phase microextraction; SPME; Volatile compounds

Indexed keywords

FEEDING SYSTEM; IBERIAN HAM; RIPENING TIME; SOLID-PHASE MICROEXTRACTION; SPME; VOLATILE COMPOUNDS;

MATERIALS HANDLING EQUIPMENT; MEATS;

VOLATILE ORGANIC COMPOUNDS;

SUIDAE;

EID: 68849099395     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.131008     Document Type: Article

References (57)

1. Andrés Al, Cava R, Ruiz J. 2002. Monitoring volatile compounds during dry-cured ham ripening by solidphase microextraction coupled to a new directextraction device. J. Chromatogr. A 963, 83-88
2. Andrés Al, Cava R, Ventanas J, Thovar V, Ruiz J. 2004. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. Meat Sci. 68, 45-51.
3. Andrés Al, 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. Bur. Food Res. Technol. 225, 677-684.
4. Antequera T, López-Bote C, 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.
5. Bazemore R, Goodner K, Roeseff R. 1999. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microxtraction and GC-olfactometry. J. Food Sci. 64, 800-803.
6. a edición. Ed. Acribia, Zaragoza.
7. Blank I, Devaud S, Fay LB, Cerny C, Steiner M, Zurbriggen B. 2001. Odor-active compounds of dry meat: Italian-type salami and Parma ham. In: Aroma active compounds in foods. Eds.: G.R. Takeoka, M. Guntert, K.H. Engel. ACS Symposium series 794, Washington, 9-20.
8. Brunton NP, Cronin DA, Monahan FJ, Durcan R. 2000. A comparation of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey. Food Chem. 68, 339-345.
9. Carrapiso AI. 2007. Effect of fat content on flavour release from sausages. Food Chem. 103, 396-403.
10. Carrapiso Al, Bonilla F, García C 2003a. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. Meat Sci. 65, 623-629.
11. Carrapiso AI, Garcia C. 2004. Iberian ham headspace: odorants of intermuscular fat and differences with lean. J. Sci. Food Agric 84, 2047-2051.
12. Carrapiso AI, Garcia C. 2007. Effect of sampling conditions on the odour-active compounds of iberian ham. Cienc. Tecnol. Alimen. 5, 287-292.
13. Carrapiso AI, Garcia C. 2008. Effect of the Iberian pig line on dry-cured ham characteristics. Meat Sci. 80, 529-534.
14. Carrapiso Al, Jurado A, García C. 2003b. Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds. Food Sci. Technol. Int. 9, 421-426.
15. Carrapiso Al, Jurado A, Martín L, García C. 2007. The duration of the outdoor rearing period of pigs influences Iberian ham characteristics. Irish J. Agric. Food Res. 46, 102-115
16. Carrapiso Al, Jurado A, Timón ML, García C. 2002a. Odor-active compounds of Iberian hams with different aroma characteristics. J. Agric. Food Chem. 50, 6453-6458.
17. Carrapiso Al, Ventanas J, García C. 2002b. Characterization of the most odor-active compounds of Iberian ham headspace. J. Agric. Food Chem. 50, 1996-2000.
18. Cava R, Ruiz J, Ventanas J, Antequera T. 1999. Effect of α-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maduration of Iberian ham. Food Sci. Technol. Int. 5, 235-241.
19. Cava R, Ventanas J, Ruiz J, Andrés Al, Antequera T. 2000a. Sensory characteristics of Iberian ham: influence of rearing system and muscle location. Food Sci. Technol Int. 6, 235-242.
20. Cava R, Ventanas J, Tejeda JF, Ruiz J, Antequera T. 2000b. Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs. Food Chem. 68, 51-59.
21. Chevance FFV, Farmer LJ. 1999. Release of volatile odor compounds from full-fat and reduced-fat frankfurters J. Agric. Food Chem. 47, 5161-5168
22. Chin HW, Bernahard RA, Rosenberg M. 1996. Solid phase microextraction for the cheese volatile compound analysis. J. Food Sci. 61, 1118-2641.
23. Elmore JS, Campo MM, Enser M, Mottram D. 2002. Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsatured fatty acids. J. Agric Food Chem. 50, 1126-1132.
24. Elmore JS, Erbahadir MA, Mottram, DS. 1997. Comparison of dynamic headspace concentration on Tenax with solid phase microextraction for the analysis of aroma volatiles. J. Agric. Food Chem. 45, 2638-2641.
25. Elmore JS, Mottram DS, Hierro E. 2000. Two fibre solidphase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork. J. Chromatogr. A 905, 233-240.
26. Flores M, Grimm CC, Toldrá FA, 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.
27. García C, Berdagué JL, Antequera T, López-Bote C, Córdoba JJ, Ventanas J. 1991. Volatile components of dry-cured Iberian ham. Food Chem. 41, 23-32.
28. García C, Martín A, Timón ML, Córdoba JJ. 2000. Microbial populations and volatile compounds in the "bone taint". Lett. Appli. Microbiol. 30, 61-66.
29. García-Esteban A, Ansorena D, Astiasaran I, Ruiz J. 2004. Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME). Talanta 64, 458-466.
30. Gianelli MR Flores M, Toldra F. 2002. Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham. J. Sci. Food Agric. 82, 1703-1709.
31. Hair JF, Anderson RE, Tatham RL, Black W.C. 1998. Multivariante Data Analysis, Fifth Edition, New Jersey: Prentice Hall.
32. Hidalgo FJ, Zamora R. (2004). Strecker-type degradation produced by the lipid oxidation products 4,5-Epoxy-2-Alkenals. Journal of Agricultural and Food Chemistry 52, 7126-7131.
33. Hinrichsen LL, Pedersen SB. 1995. Relationship among flavor, volatile compounds, chimical changes and microflora in Italian-type dry-cured ham during processing. J. Agric. Food Chem. 43, 2932-2940.
34. th ICoMST. Congress proceedings 1, 408-409.
35. Jurado A, Garcia C, Timon 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.
36. Jurado A, García C, Timón ML, Carrapiso Al. In press. Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding. Irish J. Agric. Food Res.
37. Kataoka H, Lord HL, Pawliszyn J. 2000. Applications of solid-phase microextraction in food analysis (review). J. Chromatogr. A 880, 35-62.
38. Kondjoyan N, Berdagué JL. 1996. A compilation of relative retention indices for the analysis of aromatic compounds. Ed. Laboratoire Flaveur, Station de Reserches sur la Viande, INRA de THEIX, Saint Genes de Champanelle, France.
39. López MO, de la Hoz L, Cambera MI, Gallardo E, Reglero G, Ordóñez JA. 1992. Volatile compounds of dry hams form Iberian pigs. Meat Sci. 31, 267-277.
40. Marsili RT. 1999. Comparison of solid-phase microextraction and dinamyc headspace methods for the gas Chromatographie mass spectrometric analysis of light-induced lipid oxidation products in milk. J. Chromatogr. Sci. 37, 17-23.
41. Meynier A, Novelli E, Chizzolini R, Zanardi E, Gandemer G. 1999. Volatile compounds of commercial Milano Salami. Meat Sci. 51, 175-183.
42. Mottram DS. 1998. Flavor formation in meat and meat products: a review. Food Chem. 62, 415-424.
43. Muriel E, Ruiz J, Ventanas J, Antequera T. 2002. Freerange rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles. Food Chem. 78, 219-225.
44. O'Sullivan MG, Byrne DV, Jensen MT, Andersen HJ, Vestergaard J. 2003. A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Sci. 65, 1125-1138.
45. Pripis-Nicaulau L, De Revel G, Bertrand A, Maujean A. 2000. Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions. J. Agric. Food Chem, 48, 3761-3766.
46. Prosen H, Zupancic-Krajl L. 1999. Solid-phase microextraction. Trends in analytical chemistry 18, 272-282.
47. Ramirez MR, Cava R. 2007. Volatile profiles of dry-cured meat products from different Iberian x Duroc genotypes. J. Agric. Food Chem. 55, 1923-1931.
48. RD 1467/2007. Norma de Calidad para la carne, el jamón, la paleta y la caña de lomo ibérico. B.O.E. 3 de Noviembre de 2007, num. 264, 45087-45104.
49. Ruiz J, Cava R, Ventanas J, Jensen MT. 1998. Headspace solid phase microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham. J. Agric Food Chem. 46, 4688-4694.
50. Ruiz J, de la Hoz L, Isabel B, Rey Al, Daza A, López-Bote CJ. 2005. Improvement of dry-cured Iberian ham quality characteristics through modifications of dietary fat composition and supplementation with vitamin E. Food Sci. Technol. Int. 11, 327-335.
51. Ruiz J, García C, Muriel E, Andrés Al, Ventanas J. 2002. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Sci. 61, 347-354.
52. Ruiz J, Ventanas J, Cava R, Andrés Al, García C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the lenght of the curing process. Meat Sci. 52, 19-27.
53. Ruiz J, Ventanas J, Cava R. 2001. New device for direct extraction of volatiles in solid samples using SPME. J. Agric. Food Chem. 49, 5115-5121.
54. Shahidi F 2001. Headspace volatile aldehydes as indicators of lipid oxidation in foods. Headspace Analysis of Food and Flavor: Theory and Practice, ed. Rouseff and Cadwallader. Kluwer Academic/Plenum Publishers. New York, 113-123.
55. Shahidi F, Yun J, Rubin JL, Wood DF. 1987. The Hexanal content as indicatir of oxidative stability and flavour acceptability in cooked ground pork. Canadian Institute of Food Science and Technology 20, 104-106.
56. Timón ML, Carrapiso Al, Jurado A, Van de Lagemaat J. 2004. A study of the aroma of fried bacon and fried pork loin. J. Sci. Food Agri. 84, 825-831.
57. Ventanas S, Ventanas J, Tovar J, García C. and Estévez M. 2007. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits. Meat Sci. 77, 246-256.