Analysis of volatile compounds from Iberian hams: a review
نویسندگان
چکیده
منابع مشابه
Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet.
The aims of this work were to carry out a comprehensive study of the volatile hydrocarbons of 34 Iberian dry-cured hams and to evaluate the efficiency of these compounds for discriminating hams according to the fattening system: "Montanera" (B) and "Cebo" (C). The samples of hams were obtained by mincing the semimembranosus and semitendinosus muscles from slices of dry-cured ham. The analyses w...
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Human exposures to volatile organic compounds (VOCs) are associated with a wide range of health problems. Due to these adverse effects of VOCs on the human health, determination of trace levels of VOCs is very important for accurate assessment of indoor and outdoor exposure. Solid phase microextraction (SPME), needle trap device (NTD) and hollow fiber- liquid phase microextraction (HF-LPME) are...
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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 determi...
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Characteristic ion mobility spectra for volatile compounds present in fat were used to authenticate the feeding regime of Iberian pigs. Volatile compounds were obtained by heating the solid samples at 150 degrees C for 40 min. This produced a headspace that was introduced in the spectrometer ionization chamber by means of a highly purified nitrogen stream. The spectra thus, obtained for the fat...
متن کاملEffect of added autochthonous yeasts on the volatile compounds of dry-cured hams.
Three yeast strains belonging to Debaryomyces and Hyphopichia spp., isolated from dry-cured hams and previously tested for biocontrol activity against toxigenic Penicillium nordicum, were investigated for ability in colonising ham surface. Hams were twice yeast-inoculated onto the unskinned muscle surface during ripening and processed up to full maturation in two manufacturing plants. The yeast...
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ژورنال
عنوان ژورنال: Grasas y Aceites
سال: 2012
ISSN: 1988-4214,0017-3495
DOI: 10.3989/gya.070112