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Changes in volatile compounds of Parma ham during maturation.
L Bolzoni1, G Barbieri, R Virgili
1Stazione Sperimentale Industria Conserve Alimentari, V. le F. Tanara 31/A, Parma, Italy.
Meat Science
|November 9, 2011
Summary
Aromatic compounds in Parma ham change during aging. Methyl esters, carbonyls, and alcohols like 3-methylbutanal and ethyl esters are key indicators of aging, increasing significantly by 12 months.
Area of Science:
- Food Science
- Analytical Chemistry
- Sensory Science
Background:
- Parma ham aging is a complex process influencing its characteristic aroma.
- Understanding the volatile organic compounds (VOCs) associated with aging is crucial for quality control.
Purpose of the Study:
- To investigate the evolution of the aromatic profile of Parma ham during aging up to 12 months.
- To identify specific volatile compounds that can serve as markers for different aging periods (6, 9, and 12 months).
Main Methods:
- Analysis of 28 Parma ham samples aged for 6, 9, and 12 months.
- Gas chromatography-mass spectrometry (GC-MS) or similar techniques to identify and quantify volatile compounds.
- Statistical analysis to determine the discriminating power of different aroma components.
Main Results:
- Methyl esters were identified as the most significant group of aroma compounds.
- Carbonyl compounds and alcohols were also relevant contributors to the aromatic profile.
- Specific compounds like 3-methylbutanal, ethyl esters, 1-propanol, 1-butoxy-2-propanol, and 2-butanol showed increased percentages at 12 months of aging.
Conclusions:
- The aromatic profile of Parma ham evolves significantly during the first 12 months of aging.
- Key volatile compounds, particularly certain methyl esters, carbonyls, and alcohols, can effectively differentiate between aging periods.
- These findings provide valuable insights for monitoring Parma ham quality and authenticity based on its aroma.
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