Iberian ham headspace: odorants of intermuscular fat and differences with lean

Abstract

AbstractThe odorants from the intermuscular fat of Iberian ham were characterised for the first time and compared with those of the lean. A headspace extraction method and gas chromatography–olfactometry based on the detection frequency method were used. Compounds contributing to intermuscular fat odour were aldehydes (9), ketones (3), esters (2), nitrogen‐containing compounds (2), and one alcohol (1‐octen‐3‐ol). Eight odorants were identified for the first time as constituents of dry‐cured ham fat. The most potent odorants were hexanal and (Z)‐3‐hexenal, 3‐methylbutanal, 1‐octen‐3‐one and 1‐octen‐3‐ol and 2‐methylpropanal. Significant differences with odorants from the lean of the same hams were found; the largest differences appeared in sulfur‐containing compounds (specifically hydrogen sulfide, methanethiol and 2‐methyl‐3‐furanthiol), which seem not to contribute to fat odour but are some of the most potent odorants of lean. Significant and large differences were also found for other compounds such as 1‐octen‐3‐one and 1‐octen‐3‐ol, ethyl 2‐methylpropanoate, 2‐pentanone and 2,3‐butanedione. Copyright © 2004 Society of Chemical Industry