Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 1, Pages C89-C97Publisher
WILEY
DOI: 10.1111/j.1750-3841.2010.01955.x
Keywords
dry-cured lacon; GC/MS; purge-and-trap; volatile compounds
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Funding
- Xunta de Galicia (The Regional Government) [O7TAL003CT]
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Volatile compounds were determinated throughout the manufacture of dry-cured lacon, a traditional dry-salted, and ripened meat product made in the north-west of Spain from the foreleg of the pig following a similar process to that of dry-cured ham. Volatiles were extracted by a purge-and-trap method and analyzed by gas chromatographic/mass spectrometry. One hundred and two volatile compounds were identified. In raw material, only 34 volatile compounds were found and at very low levels. The number of volatile compounds increased during processing. The substances identified belonged to several chemical classes: aldehydes (23), alcohols (9), ketones (15), hydrocarbons (37), esters (4), acids (3), furans (4), sulphur compounds (1), chloride compounds (1), and other compounds (4). Results indicated that the most abundant chemical family in flavor at the end of the manufacturing process was aldehydes, followed by hydrocarbons and ketones. Lipids were the most important precursor of flavor compounds of dry-cured lacon.
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