caa a22 4500 46315620X CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0465-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0465-z Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham [Elektronische Daten] [Ana Andres, Ramon Cava, Sonia Ventanas, Elena Muriel, Jorge Ruiz] Volatile compounds evolution throughout the ripening of dry-cured Iberian hams with different salt content (6% vs. 3% of salt w/w) and processing temperature conditions (traditional processing vs. modified processing) was studied using solid-phase microextraction coupled to a direct extraction device (SPME-DED). Traditional processing implied an increase in the temperatures (28°C) during an intermediate period (drying phase) of the processing, while in the modified process temperature was maintained at 19°C. Enhanced temperatures in the traditional processing did not increase compounds from lipid oxidation such as hexanal, heptanal, octanal or nonanal. Salt level did not show any effect on volatiles during processing except for 2-pentylfuran during the drying stage (day 177). Although none of the volatile compounds monitored showed significant differences in the final sampling, the ratio between hexanal and octanal plus nonanal, that of hexanal and 3-methylbutanal plus 2-methylbutanal and that of hexanal and γ-octalactone were significantly higher in hams processed under modified system, in which the temperature is lower in the drying stage. Springer-Verlag, 2006 Sodium chloride nationallicence Processing conditions nationallicence Volatile compounds nationallicence SPME-DED nationallicence Dry-cured ham nationallicence Andres Ana Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut Cava Ramon Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut Ventanas Sonia Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut Muriel Elena Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut Ruiz Jorge Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 677-684 1438-2377 225:5-6<677 2007 225 217 https://doi.org/10.1007/s00217-006-0465-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0465-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Andres Ana Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut NATIONALLICENCE 700 1- Cava Ramon Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut NATIONALLICENCE 700 1- Ventanas Sonia Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut NATIONALLICENCE 700 1- Muriel Elena Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut NATIONALLICENCE 700 1- Ruiz Jorge Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda, Universidad s/n 10071, Caceres, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 677-684 1438-2377 225:5-6<677 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer