Premium
Non‐Volatile Components Effects on Quality of “Serrano” Dry‐cured Ham as Related to Processing Time
Author(s) -
FLORES MÓNICA,
ARISTOY MCONCEPCION,
SPANIER ARTHUR M.,
TOLDRÁ FIDEL
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb12252.x
Subject(s) - flavor , food science , curing (chemistry) , chemistry , taste , sensory analysis , capillary electrophoresis , chromatography , polymer chemistry
Following long dry‐curing periods, Spanish “Serrano” ham develops a specific “dry‐cured ham” flavor. To determine the effects of length of curing on flavor generation, replicate hams were processed for 7 or 12 mo prior to amino acid, peptide, and flavor evaluation by reverse phase HPLC, capillary zone electrophoresis, and sensory analysis, respectively. Generation of dry‐cured and pork flavors correlated with the accumulation of amino acids. The relation of these components with sensory descriptors was examined by factor analysis. Results indicated that combinations and proportions of taste‐active components produced the specific dry‐cured flavor characteristic rather than an accumulation of any single flavor component.