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. The total free amino acid content increased significantly from day 120 to day 230 (drying stage) and then the concentration remained almost steady. This marked increase in the free amino acid content matched an increase in the amino acid-derived volatile compounds. The volatile compounds also increased after day 230. Conversely, rearing system had a weak effect on the free amino acid content and on the amino acid-derived volatile compounds. Only glutamic acid was significantly influenced (p=0.027), and a slight effect on proline and aspartic acid was found (p=0.051 and p=0.084, respectively), concentrations being larger in Montanera hams than in Pienso ones. With regard to the amino acid derived volatile compounds, only a significant influence of rearing system on acetaldehyde and on the coelution of 2,6-dimethylpyrazine+dihidro-2(3H)furanone was found. The small differences caused by rearing system confirm the great importance of concentrate formulation.