Abstract
Free amino acids and peptides from 10 dry-cured Iberian hams ripened for two different processing times, a prolonged traditional one (600 days) and a shortened process (420 days), were analysed by reverse-phase HPLC. Most amino acids decreased from day 420 to day 600, whereas total peptide content and some of the individual peptides increased during this period. When analysing peptide extracts by HPLC coupled to an APCI-MS detector, peptides found showed a MW between 189 and 317. Partial least-squares regression of chemical and sensory data indicated that saltiness was related to salt content, whereas bitterness was related to some late-eluting peptides.
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