Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, E-41012 Sevilla, España.
Laboratorio de Estudios Sensoriales (GrupoSens), Departamento de de Bromatología y Tecnología de Alimentos, Universidad de Córdoba, Edificio Darwin, Campus de Rabanales, 14071 Córdoba, España.
Food Res Int. 2022 Mar;153:110977. doi: 10.1016/j.foodres.2022.110977. Epub 2022 Feb 5.
Olfactometric and sensory analyses have been applied to study the possible influence of the ripening chamber's geographical location on the aroma sensory profiles and key odorants of Iberian ham. Dry-cured Iberian ham was obtained from 3 acorn-fed pigs and, for the first time, both of the participating production facilities, located in two different Andalusian municipalities with different altitudes above mean sea level, processed one of the two hind legs from each pig. The descriptive sensory profile of orthonasal and retronasal odours was determined by trained panellists, while odour-active compounds were determined by gas chromatography/mass spectrometry-olfactometry (GC/MS-O). The results obtained showed that, separately, both techniques enable Iberian ham samples to be differentiated by their ripening chamber's geographical location. For sensory analysis, retronasal sensory analysis appeared to be the most suitable for this goal, highlighting the "meat broth odour" and "roasted nuts odour" descriptors which presented significant differences between geographical locations for samples from all pigs. Moreover, ripening chamber's geographical location characteristics and the initial composition of the raw material seemed to influence the content of some odour-active compounds. The odour-active compound identified as octane/acetone and isobutanol were conditioned by the ripening chamber's geographical location, while decanal/2-ethyl-1-hexanol, 1-undecanol, 2-furanmethanol and cis-2-nonenal were also influenced by the individual pig itself. This study showed that slight climatological differences due to the location of the ripening chamber seem to have somewhat of an influence on the aromatic profile.
嗅觉分析和感官分析已被应用于研究成熟室的地理位置对伊比利亚火腿的香气感官特征和关键气味的可能影响。干腌伊比利亚火腿是由 3 头以橡果为食的猪获得的，并且第一次，两个参与生产的设施，位于两个不同的安达卢西亚自治市，海拔高度不同，分别处理每头猪的两条后腿之一。通过经过培训的品评员确定了鼻腔嗅觉和口腔后嗅觉的描述性感官特征，而气味活性化合物则通过气相色谱/质谱-嗅觉（GC/MS-O）来确定。结果表明，这两种技术都可以单独区分成熟室的地理位置。对于感官分析，口腔后感官分析似乎最适合这个目的，突出了“肉汤气味”和“烤坚果气味”这两个描述符，它们在所有猪的样本中，地理位置之间存在显著差异。此外，成熟室的地理位置特征和原料的初始组成似乎影响了一些气味活性化合物的含量。被鉴定为辛烷/丙酮和异丁醇的气味活性化合物受成熟室地理位置的影响，而癸醛/2-乙基-1-己醇、1-十一醇、2-糠醇和反式-2-壬烯也受到猪本身的影响。这项研究表明，由于成熟室的位置导致的轻微气候差异似乎对芳香特征有一定的影响。
