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Volatile compounds of dry hams from Iberian pigs. 1992

M O López, and L de la Hoz, and M I Cambero, and E Gallardo, and G Reglero, and J A Ordóñez
Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaría, Universidad Complutense, 28040 Madrid, Spain.

A study on volatile compounds from three batches of dry hams from Iberian pigs ('montanera', fed on acorns and pasture; 'recebo', fed on acorns, pasture and a commercial diet; and 'pienso', fed on a commercial diet) has been made. Over 64 compounds were identified in the headspace volatiles from all three batches, including aldehydes, alcohols, short-chain fatty acids, furan derivatives, lactones and other miscellaneous compounds. Significant differences were found between batches at several levels (P<0·0005, P<0·005, P<0·05) for many volatile compounds, mainly between 'montanera' and 'pienso' batches. Overall quantitative differences, but not qualitative ones, were observed between batches.

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