Abstract
A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly ( p < 0.05). Some of them (butanoic acid, 2,6- dimethylpirazyne and 1-octen-3-ol) were more abundant in Montanera than in Pienso hams. These small differences could be important because they involve compounds that have been identified as Iberian ham odorants.
Highlights
Dry-cured Iberian ham is a product of great importance in Spain
There are a lot of relevant factors that influence Iberian ham sensory characteristics, and that causes a great heterongenety in the Iberian ham quality
Some of them appeared in coelution with another compound: pentanal and heptane, hexanal and octane, 2,6dimethylpyrazine and dihydro 2(3H)-furanone
Summary
Dry-cured Iberian ham is a product of great importance in Spain. Its typical flavour is an outstanding quality parameter and a major contributor to consumer acceptance (Ruiz et al, 2002). Iberian ham sensory quality depends on raw meat characteristics, which are mainly influenced by genetic factors (Carrapiso et al, 2003a; Carrapiso and García, 2008), rearing system (Cava et al 2000a; Carrapiso et al, 2003a), concentrate feeding composition (Ruiz et al, 2005: Ventanas et al, 2007; Jurado et al, in press), montanera feeding period length (Carrapiso et al, 2007), and by processing conditions (Andrés et al, 2004). The quality control is perfomed in raw meat but barely during Iberian ham process: the only compulsory control is a minimum ripening time (500 or 660 days according to the pieces weight) (RD 1469/2007). Ripening conditions and time are essential for flavour development, and it has been demonstrated that ripening time affects flavour sensory traits: hams with longer ripening
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