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

• Published in: Food chemistry Vol. 104; no. 3; pp. 1030 - 1039
• Main Authors: Jerković, Igor, Mastelić, Josip, Tartaglia, Snježana
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2007; Elsevier
• Subjects: aldehydes; Biological and medical sciences; cured meats; Dalmatia; dry-curing; extraction; flavor; flavor compounds; Food industries; Fried ham; frying; Fundamental and applied biological sciences. Psychology; ham; headspace analysis; Meat and meat product industries; Nitrogen purge and trap distillation (NPSD); Prosciutto; pyrazines; Simultaneous distillation extraction (SDE); Smoked ham; smoked meats; solvent extraction; Solvent extraction (SE); traditional foods; volatile compounds; Volatiles; Croatia; Smoked ham; Nitrogen purge and trap distillation (NPSD); Fried ham; Solvent extraction (SE); Simultaneous distillation extraction (SDE); Prosciutto; Volatiles; Volatile compound; Distillation; Frying; Meat product; Pork product; Nitrogen; Solvent extraction; Flavor; Ham; Curing
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.01.013

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).