Marušić Radovčić Nives, Vidaček Sanja, Janči Tibor, Medić Helga
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
J Food Sci Technol. 2016 Nov;53(11):4093-4105. doi: 10.1007/s13197-016-2418-2. Epub 2016 Dec 3.
Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0.7%). Except volatile compounds derived from lipolysis and proteolysis the second most abundant constituents were phenols that originate from smoking phase of the production process. The most abundant phenols were: 4-methylphenol, 3-methylphenol, 2-metoxy-4-methylphenol, 2-methylphenol, 2,6-dimethoxyphenol and 4-ethyl-2 methoxyphenol. Principal components analysis showed that NaCl and ash content positively correlated with the salty taste while fat content was correlated to marbling. Water content and a value were negatively correlated with hardness of dry-cured ham while phenols were positively corelated with smoky aroma. Due to the different volatile composition and pronounced smoky aroma, smoked dry-cured ham can be distinguished from other types of dry-cured hams.
采用顶空固相微萃取和气相色谱 - 质谱联用（GC - MS）法分离烟熏干腌火腿中的挥发性化合物。还对样品的感官、物理和化学特性进行了评估。鉴定出了87种烟熏干腌火腿的挥发性香气化合物。鉴定出的化学类别有醛类（35.6%）、酚类（34.3%）、醇类（13.8%）、萜类（6.4%）、芳烃类（2.6%）、烷烃类（2.2%）、酮类（2.2%）、酯类（1.7%）和酸类（0.7%）。除了源自脂肪分解和蛋白质水解的挥发性化合物外，第二丰富的成分是源自生产过程烟熏阶段的酚类。最丰富的酚类有：4 - 甲基苯酚、3 - 甲基苯酚、2 - 甲氧基 - 4 - 甲基苯酚、2 - 甲基苯酚、2,6 - 二甲氧基苯酚和4 - 乙基 - 2 - 甲氧基苯酚。主成分分析表明，NaCl和灰分含量与咸味呈正相关，而脂肪含量与大理石纹相关。水分含量和a值与干腌火腿的硬度呈负相关，而酚类与烟熏香气呈正相关。由于挥发性成分不同且具有明显的烟熏香气，烟熏干腌火腿可与其他类型的干腌火腿区分开来。
