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Title

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

Other TitlesUna tentativa de caracterización de los compuestos volátiles del jamón curado Ibérico según su localización anatómica. Un estudio detallado
AuthorsNarváez Rivas, Mónica; Gallardo, Emerenciana CSIC; Ríos Martín, José Julián CSIC ORCID; León Camacho, Manuel
KeywordsAdipose tissue
GC-MS
Iberian drycured ham
Muscle
Purge and trap
Volatile compounds
Compuestos volátiles
Jamón Ibérico
Músculo
Purga y trampa
Tejido adiposo
Issue Date30-Dec-2010
PublisherConsejo Superior de Investigaciones Científicas (España)
CitationGrasas y Aceites 61(4): 369-377 (2010)
Abstract[EN] The aim of this work was to carry out a characterization of the volatile fraction of 23 Iberian dry-cured hams by GC-iontrap- MS. Two different locations –subcutaneous fat and musclefrom the slices taken parallel to the femur from each ham were analyzed. The analyses were done by Gas Chromatography- Mass Spectrometry with a polar capillary column and after a previous extraction using the Purge and Trap method. A total of 109 volatile compounds were identified, twenty-eight of which for the first time in Iberian dry-cured ham (isopropanol, 4-methyl-5-decanol, 2-butyl-1-octanol, 2-etoxy-ethanol, 2-ethyl-phenol, 2-hexen-1-ol, 3,5-octadien-2-ol, 2-decen- 1-ol, 5-ethylcyclopent-1-enecarboxaldehyde, 2,4-heptadienal, 6-nonenal, cyclopentanone, 3-ethenyl-cyclohexanone, 2-methyl-cyclopentanone, 6-octen-2-one, 5-methyl-2-(1-methylethyl)- cyclopentanone, 3,5-octadien-2-one, 2-hydroxymethyl- 2,3,3-trimethyl-oxirane, 2-ethyl-hexyl 2-propenoate, 1-methoxypentane, 2,3-dihydrofurane, 2-D-2-pentadecyl-1,3-dioxolane, hexyl octyl eter, eucalyptol, di-(3-methyl-buthyl) eter, piperidine, isopropylamine and 2-ethenyl-pyridine).
[ES] El objetivo de este trabajo fue llevar a cabo una caracterización de la fracción volátil de 23 jamones curados de cerdo ibérico mediante GC-ion-trap-MS. Se analizaron dos zonas diferentes de las lonchas tomadas paralelas al fémur de cada jamón, Grasa subcutánea y magro. El análisis se realizó mediante cromatografía gaseosa en columna capilar de alta polaridad con detección de espectrometría de masas y extracción previa de la fracción volátil mediante purga y trampa. Un total de 109 compuestos volátiles fueron identificados, veintiocho de ellos descritos por primera vez en Jamón ibérico curado (isopropanol, 4-methyl-5-decanol, 2-butyl-1-octanol, 2-etoxy-ethanol, 2-ethyl-phenol, 2-hexen-1-ol, 3,5-octadien-2- ol, 2-decen-1-ol, 5-ethylcyclopent-1-enecarboxaldehyde, 2,4-heptadienal, 6-nonenal, cyclopentanone, 3-ethenyl-cyclohexanone, 2-methyl-cyclopentanone, 6-octen-2-one, 5-methyl- 2-(1-methyl-ethyl)-cyclopentanone, 3,5-octadien-2-one, 2-hydroxymethyl-2,3,3-trimethyl-oxirane, 2-ethyl-hexyl 2-propenoate, 1-methoxy-pentane, 2,3-dihydrofurane, 2-D-2-pentadecyl- 1,3-dioxolane, hexyl octyl eter, eucalyptol, di-(3-methyl-buthyl) eter, piperidine, isopropylamine and 2-ethenyl-pyridine).
Description9 pages, 1 figure, 7 tables.-- Research.
Publisher version (URL)http://dx.doi.org/10.3989/gya.020910
URIhttp://hdl.handle.net/10261/25858
DOI10.3989/gya.020910
ISSN0017-3495
E-ISSN1988-4214
Appears in Collections:(IG) Artículos




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