Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

Benet, Iu, Guardia, Maria Dolors, Ibanez, Carles, Sola, Josep, Arnau, Jacint and Roura, Eugeni (2016) Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. Food Chemistry, 196 76-82. doi:10.1016/j.foodchem.2015.09.026


Author Benet, Iu
Guardia, Maria Dolors
Ibanez, Carles
Sola, Josep
Arnau, Jacint
Roura, Eugeni
Title Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
1873-7072
Publication date 2016-04-01
Year available 2016
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2015.09.026
Open Access Status Not Open Access
Volume 196
Start page 76
End page 82
Total pages 7
Place of publication Amsterdam, The Netherlands
Publisher Elsevier
Collection year 2017
Language eng
Formatted abstract
The influence of intramuscular fat content (high – HI versus low – LI) and fatty acid composition on pork cooked cured ham flavour was analysed by gas chromatography–olfactometry using nasal impact frequency (GC–O/NIF) and quantitative descriptive analysis (QDA). Potential relationships were studied by principal component analysis (PCA). Sixteen and fourteen odourants were identified by GC–O/NIF in LI and HI cooked hams, respectively. The two ham types differed in lipid oxidation odourants: polyunsaturated fatty acid (PUFA) derivatives hexanal, 1-octen-3-one and (E,E)-2,4-decadienal were higher in LI ham; while monounsaturated fatty acid (MUFA) derivative decanal was higher in HI. HI samples resulted in higher values for odour-active aroma compounds from Maillard reaction, which are related to roast flavour and a higher overall flavour liking. In summary, our results suggest that Maillard derived odour-active aroma compounds were partially inhibited in LI samples (high in PUFA), resulting in lower positive sensory ratings.
Keyword Cooked cured pork ham
Intramuscular fat
Odour active aroma compounds
Sensory attributes
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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