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Molecules 2013, 18(4), 3927-3947; doi:10.3390/molecules18043927
Article

Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods

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Received: 27 February 2013; in revised form: 28 March 2013 / Accepted: 28 March 2013 / Published: 3 April 2013
(This article belongs to the Special Issue Flavors and Fragrances)
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Abstract: The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since amino acids are the origin of some volatile compounds of dry cured ham, the volatile and amino acid compositions of forty-one dry cured hams from Spain and France were determined to establish associations between them. The samples included different pig breeds (non Iberian vs. Iberian), which were additionally affected by different maturation times and feeding types (acorn vs. fodder). Results showed that 20 volatile compounds were able to distinguish Iberian and non Iberian hams, and 16 of those had relevant sensory impact according to their odor activity values. 3-Methylbutanol, 2-heptanol and hexanal were among the most concentrated volatile compounds. In the case of non-volatile compounds, the concentrations of amino acids were generally higher in Iberian hams, and all the amino acids were able to distinguish Iberian from non Iberian hams with the exception of tryptophan and asparagine. A strong correlation of some amino acids with volatile compounds was found in the particular case of alcohols and aldehydes when only Iberian hams were considered. The high correlation values found in some cases proved that proteolysis plays an important role in aroma generation.
Keywords: dry-cured ham; volatile compounds; amino acids; aroma; HS-GCMS; HPLC dry-cured ham; volatile compounds; amino acids; aroma; HS-GCMS; HPLC
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

García-González, D.L.; Aparicio, R.; Aparicio-Ruiz, R. Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods. Molecules 2013, 18, 3927-3947.

AMA Style

García-González DL, Aparicio R, Aparicio-Ruiz R. Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods. Molecules. 2013; 18(4):3927-3947.

Chicago/Turabian Style

García-González, Diego L.; Aparicio, Ramón; Aparicio-Ruiz, Ramón. 2013. "Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods." Molecules 18, no. 4: 3927-3947.



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