English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/125402
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process

AuthorsNarváez Rivas, Mónica ; Gallardo, Emerenciana ; León Camacho, Manuel
Issue Date2015
PublisherElsevier
CitationFood Research International 67: 299- 307 (2015)
Abstract© 2014 Elsevier Ltd. The aim of this work was to investigate the changes in volatile hydrocarbon amounts from subcutaneous fat during the ripening process (987. days) of Iberian ham by purge & trap-gas chromatography-mass spectroscopy method, using the same hams. Thirteen hydrocarbons have been identified, all previously described. Linear and branched saturated, aromatic and terpenic hydrocarbons are between them. The most abundant compound in raw and cured hams was 2,4-dimethylhexane. The concentrations of 2,4-dimethylhexane, 3-methylhexane, methylbenzene and m-xylene were higher in raw hams, while the concentrations of 2,4-dimethylheptane, nonane, propylcyclohexane, dodecane, ethylbenzene, p-xylene, o-xylene, limonene and styrene were higher in dry-cured hams. A linear discriminant analysis was applied and the two discriminant functions were obtained using backward stepwise analysis retaining all hydrocarbons that were identified. A complete separation between the three periods was obtained, indicating that the retained variables are powerful descriptors to characterize samples from these three dry-curing periods.
URIhttp://hdl.handle.net/10261/125402
DOI10.1016/j.foodres.2014.11.031
Identifiersdoi: 10.1016/j.foodres.2014.11.031
issn: 0963-9969
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.