The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

Abstract

The generation of aroma during processing of boneless dry‐cured hams is investigated by evaluating neutral and acid lipases, phospholipase, lipoxygenase (LOX), thiobarbituric acid reactive substances (TBARS) values, fatty acid composition, and volatile substances derived from lipid oxidation (VCDFLO). It is found that moisture content, acid lipase, and phospholipase decreases in the whole processing, but sodium chloride content and TBARS increase. Neutral lipase, LOX, and total fatty acids increase from raw ham to the end of resting and decrease subsequently. 15 VCDFLO containing six ketones, three aldehydes, three hydrocarbons, one alcohol, one carboxylic acid, and one furan are identified. The total peak area of VCDFLO increases during the entire processing and indicates 39.76–40.75% of total volatile compounds. Hexanal, 1‐octen‐3‐ol, octanal, and nonanal are the major characteristic volatiles of boneless dry‐cured hams. Therefore, VCDFLO formation is associated with lipid‐related enzymes and helpful for the aroma.Practical Applications: The pork that has high intramuscular fat content is usually selected to produce boneless dry‐cured hams, because intramuscular phospholipids, and triglycerides are important precursors to produce aroma compounds. Exploring the formation mechanism of flavor associated with lipid oxidation will be beneficial for improving the quality of hams. Therefore, this study demonstrates the relationship between lipolysis‐oxidation and the generation of flavor compounds during the processing of boneless dry‐cured hams.This study demonstrates that thiobarbituric acid reactive substances (TBARS) values can reveal the changed trend of volatile compounds derived from lipid oxidation (VCDFLO) very well, and that lipid‐related enzymes plays an important role in the development of VCDFLO.