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Caracterización de los volátiles presentes en el jamón ibérico

1995; EDITIONS PUBLICATIONS ALIMENTARIAS SA; Issue: 262 Linguagem: Inglês

0300-5755

Alfonso V. Carrascosa, María del Carmen Vidal Aragón de Olives, Eduardo Sabio Rey, C. Sanabria, A. Fallola,

Pharmacological Effects and Assays

The extraction of volatile compounds from dry-cured Iberian ham, using dynamic head-space method couped to gas chromatography mass-sepctometry (GC-MS), enable the identification of 40 compounds. These include aldehydes, ketones, alcohols, n-alcanes, aromatic hidrocarbons, sulfur compounds, esters and terpines, being the most abundant, in number and concentration, aldehydes and ketones. The data obtained suggest that the flavour of dry-cured Iberian ham is the result of a great lipids and proteins degradation, probably due to the long times of processing of this kind of product