PMID: 11902946Mar 21, 2002Paper

Characterization of the most odor-active compounds of Iberian ham headspace

Journal of Agricultural and Food Chemistry
Ana I CarrapisoCarmen García

Abstract

Gas chromatography-olfactometry (GC-O) based on detection frequency (DF) was used to characterize the most odor-active compounds from the headspace of Iberian ham. Twenty-eight odorants were identified by GC-O on two capillary columns, including aldehydes (11), sulfur-containing compounds (7), ketones (5), nitrogen-containing compounds (2), esters (2), and an alcohol. Among them, the highest odor potencies (DF values) were found for 2-methyl-3-furanthiol, 2-heptanone, 3-methylbutanal, methanethiol, hexanal, hydrogen sulfide, 1-penten-3-one, 2-methylpropanal, ethyl 2-methylbutyrate, and (E)-2-hexenal. Nine of the 28 most odor-active compounds were identified for the first time as aroma components of dry-cured ham, including hydrogen sulfide, 1-penten-3-one, (Z)-3-hexenal, 1-octen-3-one, and the meaty-smelling compounds 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, 2-acetyl-1-pyrroline, and 2-propionyl-1-pyrroline.

References

Dec 22, 1999·Journal of Agricultural and Food Chemistry·A Buettner, P Schieberle
Jan 1, 1992·Meat Science·M O LópezJ A Ordóñez

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Citations

Sep 1, 2003·Meat Science·Ana I CarrapisoCarmen García
Feb 5, 2013·Journal of Agricultural and Food Chemistry·Candice Smarrito-MenozziFlorian Viton
Nov 22, 2014·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xiao-Sheng LiuTing-Ting Zou
Feb 14, 2015·Meat Science·Ana I CarrapisoFrank Devlieghere
Apr 9, 2010·Meat Science·Trinidad Pérez-PalaciosTeresa Antequera
Dec 21, 2007·Journal of Chromatography. a·Tuulia Hyötyläinen
Oct 5, 2007·Journal of Chromatography. a·Barbara d'Acampora ZellnerLuigi Mondello
Apr 16, 2010·Journal of the Science of Food and Agriculture·Chao YangHuanlu Song
Oct 13, 2010·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Encarnación GoicoecheaMaría D Guillén
Oct 1, 2008·Meat Science·Diego L García-GonzálezMaria T Morales
Apr 14, 2012·Meat Science·José M LorenzoDaniel Franco
Apr 16, 2015·International Journal of Analytical Chemistry·Trinidad Pérez-PalaciosTeresa Antequera
Jul 19, 2014·Bioscience, Biotechnology, and Biochemistry·Yukiko TakakuraToshihide Nishimura
Jul 5, 2016·Journal of the Science of Food and Agriculture·Kantilal WakteRobert Henry
Jul 30, 2016·Critical Reviews in Food Science and Nutrition·Ramona Bosse Née DanzJochen Weiss
Oct 22, 2016·Food Chemistry·Ramona Bosse Née DanzMonika Gibis
Mar 3, 2011·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·A M PartidárioC Santos
Sep 19, 2018·Journal of the Science of Food and Agriculture·Ruiyin ZhouMichel Aliani
Jan 24, 2008·Journal of Food Science·H Song, K R Cadwallader
May 21, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·José Sánchez del PulgarAna I Carrapiso
Apr 22, 2017·International Journal of Biometeorology·Juliana Lolli Malagoli de MelloHirasilva Borba
Feb 12, 2021·Journal of Food Science and Technology·Yanan ShiAixiang Huang
Mar 7, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sandra GrebenteuchSascha Rohn
Feb 24, 2009·Journal of Agricultural and Food Chemistry·Motoko OhataEtsuko Sugawara

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