Volatile compounds of dry hams from Iberian pigs

M O López; L de la Hoz; M I Cambero; E Gallardo; G Reglero; J A Ordóñez

doi:10.1016/0309-1740(92)90057-B

Volatile compounds of dry hams from Iberian pigs

Meat Sci. 1992;31(3):267-77. doi: 10.1016/0309-1740(92)90057-B.

Authors

M O López¹, L de la Hoz, M I Cambero, E Gallardo, G Reglero, J A Ordóñez

Affiliation

¹ Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaría, Universidad Complutense, 28040 Madrid, Spain.

PMID: 22059628
DOI: 10.1016/0309-1740(92)90057-B

Abstract

A study on volatile compounds from three batches of dry hams from Iberian pigs ('montanera', fed on acorns and pasture; 'recebo', fed on acorns, pasture and a commercial diet; and 'pienso', fed on a commercial diet) has been made. Over 64 compounds were identified in the headspace volatiles from all three batches, including aldehydes, alcohols, short-chain fatty acids, furan derivatives, lactones and other miscellaneous compounds. Significant differences were found between batches at several levels (P<0·0005, P<0·005, P<0·05) for many volatile compounds, mainly between 'montanera' and 'pienso' batches. Overall quantitative differences, but not qualitative ones, were observed between batches.