The effect of muscle type on volatile compounds throughout the manufacture of Celta dry-cured ham was studied. Thirty Celta ham were taken from the fresh pieces, after the end of the salting stage, after 120 days of post-salting, after the end of drying-ripening stage, and after 165 and 330 days of “bodega” step. The volatile compounds from semimembranosus (SM) and biceps femoris (BF) muscles were extracted by using headspace-solid phase microextraction (SPME) and analysed by gas chromatographic/mass spectrometry (GC/MS). Fifty-five volatile compounds were identified and quantified. The number of volatile compounds increased during the different steps of the process, reaching at 550 days of process 39 and 40 volatile compounds in SM and BF muscles, respectively. Results indicated that the most abundant chemical family in flavour at the end of the manufacturing process were esters in the two muscles studied, followed by aliphatic hydrocarbons and aldehydes. During the manufacturing process, an increase in the total amount of volatile compounds was observed, being this increase more marked in samples from BF muscle (from 550.7 to 1118.9 × 106 area units) than in samples from SM muscle (from 459.3 to 760.4 × 106 area units). Finally, muscle type displayed significant (P < 0.05) differences for four esters, two alcohols, one aldehyde, one ketone and four aliphatic hydrocarbons.
AnsorenaDGimenoOAstiasaránIBelloJ (2001) Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona. Food Research International34: 67–75.
2.
Belitz HD and Grosch W. (1997). Química de los alimentos. 2nd ed. Zaragoza: Acribia.
3.
BermúdezRFrancoDCarballoJLorenzoJM (2014b) Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type. Food Control43: 263–269.
4.
BermúdezRFrancoDCarballoJSentandreuMALorenzoJM (2014a) Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham. Food Research International56: 226–235.
5.
BermúdezRFrancoIFrancoDCarballoJLorenzoJM (2012) Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed. Meat Science92: 394–399.
6.
BolzoniLBarbieriGVirgiliR (1996) Changes in volatile compounds of Parma ham during maturation. Meat Science43: 301–310.
7.
Franco D, Vázquez JA and Lorenzo JM. (2014). Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes. Meat Science 96: 195–202.
8.
GarcíaCTimónML (2001) Los compuestos responsables del “flavour” del jamón. Variaciones en los distintos tipos de jamones. In: VentanasJ (ed.) Tecnología del jamón Ibérico: de los sistemas tradicionales a la explotación racional del sabor y el aroma, Madrid: Ediciones Mundi-Prensa, pp. 391–418.
9.
García-GonzálezDLTenaNAparicio-RuizRMoralesMT (2008) Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Science80: 315–325.
10.
GaspardoBProcidaGTosoBStefanonB (2008) Determination of volatile compounds in San Daniele ham using headspace GC-MS. Meat Science80: 204–209.
11.
GómezMLorenzoJM (2013) Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed. Meat Science95: 658–666.
12.
ISO (1973) Determination of total fat content, ISO 1443:1973 standard. In: International Standards Meat and Meat Products, Genève, Switzerland: International Organization for Standardization.
13.
ISO (1978) Determination of nitrogen content, ISO 937:1978 standard. In: International Standards Meat and Meat Products, Genève, Switzerland: International Organization for Standardization.
14.
ISO (1996) Determination of chloride content—Part 1: Volhard method, ISO 1841-1:1996 standard. In: International Standards Meat and Meat Products, Genève, Switzerland: International Organization for Standardization.
15.
ISO (1997) Determination of moisture content, ISO 1442:1997 standard. In: International Standards Meat and Meat Products, Genève, Switzerland: International Organization for Standardization.
16.
KabanG (2009) Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during Pastirma processing. Meat Science82: 17–23.
17.
LeroyFVasilopoulosCVan HemelryckSFalconyGDe VuystL (2009) Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures. Food Microbiology26: 94–102.
18.
LorenzoJMBediaMBañonS (2013b) Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage. Meat Science93: 614–620.
19.
LorenzoJMCarballoJFrancoD (2013a) Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from Celta pig breed. Journal of Integrative Agriculture12: 2002–2012.
20.
LorenzoJMFrancoDCarballoJ (2014) Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed. Meat Science96: 211–223.
21.
LorenzoJMMontesRPurriñosLFrancoD (2012b) Effect of pork fat addition on the volatile compounds of foal dry-cured sausage. Meat Science91: 506–512.
22.
LorenzoJMMontesRPurriñosLCobasNFrancoD (2012a) Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass. Journal of the Science of Food and Agriculture92: 1311–1317.
23.
LorenzoJM (2014a) Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME). Meat Science96: 179–186.
24.
LorenzoJM (2014b) Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”. Meat Science96: 256–263.
25.
MarušićNPetrovićMVidačekSPetrakTMedićH (2011) Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat Science88: 786–790.
26.
MontelMCReitzJTalonRBerdaguéJLRousset-AkrimS (1996) Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model. Food Microbiology13: 489–499.
Narváez-RivasMGallardoELeón-CamachoM (2012) Analysis of volatile compounds from Iberian hams: a review. Grasas y Aceites63: 432–454.
29.
Narváez-RivasMPablosFJuradoJMLeón-CamachoM (2011) Authentication of fattening diet of Iberian pigs according to their volatile compounds profile from raw subcutaneous fat. Analytical and Bioanalytical Chemistry399: 2115–2122.
30.
PastorelliGMagniSRossiRPagliariniEBaldiniPDirinckPVan OpstaeleFCorinoC (2003) Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Science65: 571–580.
31.
Pateiro M, Franco D, Carril JA and Lorenzo JM. (2014). Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of Celta dry-cured loin. Journal of Food Science and Technology (DOI 10.1007/s13197-014-1561-x).
32.
Pérez-JuanMFloresMToldráF (2006) Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections. European Food Research and Technology222: 658–666.
33.
PhamAJSchillingMWMikelWBWilliamsJBMartinJMCogginsPC (2008) Relationships between sensory descriptors, consumer acceptability and volatile flavour compounds of American dry-cured ham. Meat Science80: 728–737.
34.
PolignéICollignanATrystramG (2001) Characterization of traditional processing of pork meat into boucané. Meat Science59: 377–389.
35.
PurriñosLBermúdezRFrancoDCarballoJLorenzoJM (2011) Development of volatile compounds during the manufacture of dry-cured “lacón” a Spanish traditional meat product. Journal of Food Science76: C89–C97.
36.
PurriñosLCarballoJLorenzoJM (2013) The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”. Meat Science93: 344–350.
37.
PurriñosLFrancoDCarballoJLorenzoJM (2012) Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”. Meat Science92: 627–634.
38.
RamírezMRCavaR (2007) Effect of Iberian × Duroc genotype on dry-cured loin quality. Meat Science76: 333–341.
39.
Rivas-CañedoAJuez-OjedaCNuñezMFernández-GarcíaE (2011) Effects of high pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage. Food Chemistry124: 749–758.
40.
RuizJGarcíaCMurielEAndrésAIVentanasJ (2002) Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science61: 347–354.
41.
SallesC (2006) Odour-taste interactions in flavour perception. In: VoilleAEtiévantP (eds) Flavour in Food, Cambridge, UK: Woodhead Publishing in Food Science, Technology and Nutrition, pp. 345–368.
42.
SchmidtSBergerRG (1998) Aroma compounds in fermented sausage of different origins. Lebensmittel Wissenschaft und Technologie31: 559–567.
43.
StahnkeLH (1995) Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part III. Sensory evaluation. Meat Science41: 211–223.
44.
SteffenAPawliszynJ (1996) Analysis of flavor volatiles using headspace solid-phase microextraction. Journal of Agricultural and Food Chemistry44: 2187–2193.
45.
Tejeda JF, Antequera T, Martín L, Ventanas J and García C. (2001). Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham. Meat Science 58:175–179.
46.
ThéronLTournayrePKondjoyanNAbouelkaramSSanté-LhoutellierVBerdaguéJL (2010) Analysis of the volatile profile and identification of odor-active compounds in Bayonne ham. Meat Science85: 453–460.
47.
YuANSunBGTianDTQuWY (2008) Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry110: 233–238.
