Browse > Article
http://dx.doi.org/10.5713/ajas.16.0252

Relationship between sensory attributes and volatile compounds of polish dry-cured loin  

Gorska, Ewa (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences)
Nowicka, Katarzyna (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences)
Jaworska, Danuta (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences)
Przybylski, Wieslaw (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences)
Tambor, Krzysztof (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.30, no.5, 2017 , pp. 720-727 More about this Journal
Abstract
Objective: The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. Methods: The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) method was used. Results: A total of 50 volatile compounds were found and assigned to 17 chemical families. Most of the detected volatile compounds derived from smoking, lipid oxidative reactions and seasoning (46.8%, 21.7%, and 18.9%, respectively). The dominant compounds were: aromatic hydrocarbon (toluene); alkanes (hexane, heptane, and 2,2,4-trimethylpentane); aldehyde (hexanal); alcohol (2-furanmethanol); ketone (3-hydroxy-2-butanone); phenol (guaiacol); and terpenes (eucalyptol, cymene, ${\gamma}-terpinen$, and limonene). Correlation analysis showed that some compounds derived from smoking were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while terpenes were strongly correlated with odour and flavour of added spices. Conclusion: The analysed dry-cured loins were characterized by specific and unique sensory profile. Odour and flavour of studied loins was mainly determined by volatile compounds originating from smoking, seasoning and lipid oxidation. Obtained results suggest that smoking process is a crucial stage during Polish traditional dry-cured loins production.
Keywords
Dry-cured Loin; Sensory Quality; Volatile Compounds;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Guerrero L, Claret A, Verbeke W et al. Perception of traditional food products in six European regions using free word association. Food Qual Prefer 2010;21:225-33.   DOI
2 Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams [Internet]. Ockerman HW, Basu L, Crespo FL, Cespedes Sanchez FJ. National Pork Board, American Meat Science Association Fact Sheet; 2010 [cited 2016 Jul 4]. Available from: http://articles.extension.org/pages/27342/comparison-of-european-american-systems-of-production-andconsumption-of-dry-cured-hams#top
3 Olkiewicz M, Moch P, Makala H. Characteristics of hams ripening in raw state produced from raw material coming from selected primitive Polish races. Rocz Inst Przem Miesn Tluszcz 2006;44:141-9.
4 Marusic N, Petrovic M, Vidacek S, Petrak T, Medic H. Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat Sci 2011;88:786-90.   DOI
5 Montel MC, Masson F, Talon R. Bacterial role in flavour development. Meat Sci 1998;49:111-23.   DOI
6 Pham AJ, Schilling MW, Mikel WB, et al. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Sci 2008;80:728-37.   DOI
7 Flores J, Toldra F. Curing: Processes and applications. In: Robinson R, Sadler M, Fullerlove G, Macrae R, editors. Encyclopedia of food science, food technology and nutrition. London: Academic Press; 1993. p. 1277-82.
8 Szulc K, Skrzypczak E. Meat quality of polish native pigs. Wiad Zoot 2015;53:48-57.
9 Sanchez-Pena CM, Luna G, Garcia-Gonzalez DJ, Aparicio R. Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. Meat Sci 2005;69:635-45.   DOI
10 Muriel E, Antequera T, Petron MJ, Andres AI, Ruiz J. Volatile compounds in Iberian dry-cured loin. Meat Sci 2004;68:391-400.   DOI
11 ISO 13299.2:2003. Sensory analysis. Methodology. General guidance for establihing a sensory profile.
12 Luna G, Aparicio R, Garcia-Gonzalez DL. A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC. Food Chem 2006;97:621-30.   DOI
13 Soto E, Hoz L, Ordonez JA et al. Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin. Meat Sci 2008;79:666-76.   DOI
14 Ventanas S, Ventanas J, Estevez M, Ruiz J. Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients. Eur Food Res Technol 2010;231:225-35.   DOI
15 Pastorelli G, Magni S, Rossi R et al. Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Sci 2003;65:571-80.   DOI
16 Théron L, Tournayre P, Kondjoyan N, et al. Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. Meat Sci 2010;85:453-60.   DOI
17 ISO 8586.2:1996. Sensory analysis. General guidance for the selection, training and monitoring of assessors part II - Experts.
18 Meilgaard M, Civille GV, Carr BT. Sensory evaluation techniques. 3rd ed. Boca Raton, NY: CRC Press; 1999.
19 Garcia-Rey RM, Quiles-Zafra R, Luque de Castro MD. Relationships of genotype and slaughter time with the appearance and texture of dry-cured hams. Food Chem 2006;94:271-7.   DOI
20 Seong PN, Park KM, Kang GH, et al. The impact of ripening time on technological quality traits, chemical change and sensory characteristics of dry-cured loin. Asian-Australas J Anim Sci 2015;28:677-85.   DOI
21 Olivares A, Navarro JL, Flores M. Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage. Food Chem 2009;115:1464-72.   DOI
22 Yim DG, Hong DI, Chung KY. Quality characteristics of dry-cured ham made from two different three-way crossbred pigs. Asian-Australas J Anim Sci 2016;29:257-62.
23 Fortin A, Robertson WM, Tong AKW. The eating quality of Canadian pork and its relationship with intramuscular fat. Meat Sci 2005;69:297-305.   DOI
24 Martin D, Antequera T, Muriel E, Perez-Palacios T, Ruiz J. Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids. Meat Sci 2009;81:549-56.   DOI
25 Yu AN, Sun BG, Tian DT, Qu WY. Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chem 2008;110:233-8.   DOI
26 Hierro E, De la Hoz L, Ordonez JA. Headspace volatile compounds from salted and occasionally smoked dried meats (cecinas) as affected by animal species. Food Chem 2004;85:649-57.   DOI
27 Garcia-Gonzalez DL, Tena N, Aparicio-Ruiz R, Aparicio R. Sensor responses to fat food aroma: A comprehensive study of dry-cured ham typicality. Talanta 2014;120:342-8.   DOI
28 Maarse H, Visscher CA, Willemsens LC, Boelens MH. Volatile compounds in food. Qualitative and quantitative data. Vol. 1. Zeist, The Netherlands: Nutrition and Food Research Institute TNO; 1989.
29 Schmidt S, Berger RG. Aroma compounds in fermented sausages of different origins. LWT-Food Sci Technol 1998;31:559-67.   DOI
30 Sun W, Zhao Q, Zhao H, Zhao M, Yang B. Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chem 2010;121:319-25.   DOI