Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
Meat Sci. 2013 Feb;93(2):344-50. doi: 10.1016/j.meatsci.2012.09.015. Epub 2012 Oct 4.
The volatile profile of dry-cured "lacón" that has been inoculated with three different yeasts were determined and compared with a non-inoculated dry-cured "lacón". Yeasts (Debaryomyces hansenii, Candida deformans and Candida zeylanoides) that were used as starter cultures in the present study were selected among yeasts that were isolated from native dry-cured "lacón" at different stages of ripening process. These starters were spread on dry-cured "lacón" surface in order to test their capacity to contribute on the generation of volatile compounds. A total of forty two volatile compounds were detected by dynamic headspace sampling followed by gas chromatography-mass spectrometry analysis. Significant differences (P<0.001) on the volatile profiles of different batches were found in comparison with non-inoculated samples, showing the highest total area values for the inoculated ones. Esters were the most abundant chemical family in all batches studied except for C. zeylanoides batch, which showed greater amount of hydrocarbons than esters. The second more abundant family was hydrocarbons for control and C. deformans batches (147.6 and 445.24 × 10(6) area units, respectively), alcohols for D. hansenii (363.77 × 10(6) area units) and esters for C. zeylanoides (248.33 × 10(6) area units). However, the aldehyde compound group in control batch samples was found to be significantly higher than in the inoculated ones (P<0.001). Among inoculated batches, D. hansenii batch showed the lowest hexanal content (14.42 × 10(6) area units) in comparison with non-inoculated batch (105.99 × 10(6) area units). Among all batches studied, D. hansenii batch presented the highest area values for esters, alcohols, linear hydrocarbons, ketones, acids and furans; control batch for aldehydes and C. zeylanoides batch for branched hydrocarbons. Therefore, the study showed that every yeast strain produced a specific volatile profile which was also different from that of the control dry-cured "lacón".
本研究从不同成熟阶段的本地干腌“拉孔”（一种西班牙干腌火腿）中分离出 3 种酵母（汉逊德巴利酵母、变形假丝酵母和季也蒙毕赤酵母），并将其作为发酵剂接种到干腌“拉孔”中，以检测其生成挥发性化合物的能力。采用顶空动态采样结合气相色谱-质谱联用技术分析了干腌“拉孔”中的挥发性化合物，共检测到 42 种挥发性化合物。结果表明，与非接种组相比，接种组的挥发性化合物种类和含量存在显著差异（P<0.001），且接种组的总峰面积显著高于非接种组。除 C. zeylanoides 组外，酯类化合物均为各批样品中含量最丰富的化合物家族，C. zeylanoides 组中烃类化合物的含量高于酯类化合物。除 C. deformans 组和对照样品外，各批样品中含量第二丰富的化合物家族均为烃类，其中 C. deformans 组和对照样品中烃类化合物的峰面积分别为 445.24×106 和 147.6×106 单位，D. hansenii 组中含量最丰富的化合物为醇类（363.77×106 单位），C. zeylanoides 组中含量最丰富的化合物为酯类（248.33×106 单位）。此外，对照样品中醛类化合物的含量显著高于接种组（P<0.001）。与非接种组相比，接种组中 D. hansenii 组的己醛含量最低（14.42×106 单位）。在所有研究的样品中，D. hansenii 组的酯类、醇类、直链烃类、酮类、酸类和呋喃类化合物的峰面积最高，对照样品的醛类化合物的峰面积最高，C. zeylanoides 组的支链烃类化合物的峰面积最高。因此，本研究表明，不同酵母菌株产生的挥发性化合物种类和含量不同，这与对照组干腌“拉孔”的挥发性化合物种类和含量不同。
