Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.

The most odour-active compounds of different bone tainted dry-cured Iberian hams were researched using the detection frequency method. Most of the odourants identified were found in all the Iberian hams (spoiled and unspoiled). Some compounds (ethyl butanoate, dimethyl disulfide, phenylacetaldehyde, acetic, propanoic, butanoic, 3-methylbutanoic and pentanoic acids) were identified in the spoiled hams as Iberian ham odourants for the first time.

Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.

The evolution of free amino acids and amino acid-derived volatile compounds during the ripening of Iberian ham from pigs reared in a Montanera system (outdoor-based, with acorn and pasture available) and a Pienso system (indoor-based, with a high oleic acid concentrate) was studied. Ripening time influenced significantly all the free amino acids detected (p<0.05) except for threonine and tyrosine.

Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs.

The present study evaluated the physico-chemical characteristics of muscle biceps femoris and back-fat from purebred Iberian (PBI) pigs and reciprocal crossbred Iberian×Duroc pigs (IB×D pigs: Iberian dams×Duroc sires; D×IB pigs: Duroc dams×Iberian sires). Muscles from PBI pigs contained significantly higher amounts of IMF, heme pigments and iron than those from crossbred pigs. In addition, muscles from PBI pigs were darker (lower L(∗)-values) and redder (higher a(∗)-values) and exhibited a more intense colour (higher chroma value) which was closer to the true red axis (lower hue value) than muscles from crossbred pigs.

Odor-active compounds of Iberian hams with different aroma characteristics.

The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant for Montanera ham typical odor, aroma intensity and persistence, and cured and moldy aroma. Significant differences were also found for some odorants.