6533b85ffe1ef96bd12c26b2
RESEARCH PRODUCT
Volatile components of dry-cured ham
C. DenoyerEtienne SémonJ. L. Le QuereJ. L. Berdaguésubject
2. Zero hungerCuring (food preservation)ChromatographyDodecaneVacuum distillation0402 animal and dairy science04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringMass spectrometry040401 food science040201 dairy & animal sciencechemistry.chemical_compound0404 agricultural biotechnologychemistryOdor[SDV.IDA]Life Sciences [q-bio]/Food engineeringGas chromatographyGeneral Agricultural and Biological SciencesDry curedFlavorComputingMilieux_MISCELLANEOUSdescription
The volatile components of dry-cured ham were isolated by vacuum distillation and analyzed by gas chromatography-mass spectrometry. The structures of 76 molecules were identified by mass spectrometry, cochromatography, or measured Kovats indices. The compounds identified may come from the catabolism of the main constituent parts of the meat (glucids, lipids and protids) during the curing of the hams, from the pig feed, or from technological processes. The volatile compounds extracted from 50 g of ham according to the technique described correspond to a chromatographical surface equivalent to 0.12 mg of the dodecane internal standard, or approximately 2.4 ppm of the weight of the sample. Flavor tests showed the existence of several aromatic molecules of which some, still unidentified, had the characteristic odor of salted products.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1991-07-01 |