Naslov
A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying

Autori
Jerković, Igor ; Mastelić, Josip ; Tartaglia, Snježana

Izvornik
Food Chemistry (0308-8146) 104 (2007), 3; 1030-1039

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
smoked ham; fried ham; prosciutto; volatiles; simultaneous distillation extraction (SDE); solvent extraction (SE); nitrogen purge and trap

Sažetak
Volatiles from Dalmatian prosciutto were isolated by solvent extraction (SE), simultaneous distillation extraction (SDE) and nitrogen purge and steam distillation (NPSD) and analyzed by GC and GC-MS. In all, 46 compounds were identified by SDE and SE (including fatty acids, aldehydes, phenols, esters, ketones and others), while 81 compounds were identified by NPSD (headspace volatiles including phenols, aldehydes, hydrocarbons, ketones, alcohols, esters and heterocyclic compounds). Regarding the impact of dry curing period on the volatiles, an increase in the percentages of aldehydes and esters during the ripening of the prosciutto was observed. Quantitative percentage differences among fried and raw samples were particularly evident in respect of aldehydes (SDE and SE). The NPSD method provided additional information of the volatiles from fried ham, since the pyrazines and most of the lower aldehydes that are important thermally derived flavour compounds were only isolated by NPSD (not by SE and SDE).

Izvorni jezik
Engleski

Znanstvena područja
Kemija

POVEZANOST RADA