Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
L Martín1, M L Timón, M J Petrón
1Tecnologı́a de los Alimentos, Escuela de Ingenierı́as Agrarias, Universidad de Extremadura, Ctra de Cáceres s/n, 06071 Badajoz, Spain.
Meat Science
|November 9, 2011
Summary
Processing conditions significantly impact Iberian ham quality. Higher temperatures during post-salting and drying stages increase free fatty acids, peroxide values, and volatile aldehydes in the final product.
Area of Science:
- Food Science
- Meat Science
- Analytical Chemistry
Background:
- Iberian ham is a high-value product where processing conditions influence its final quality.
- Volatile aldehydes are key compounds affecting the aroma and flavor profile of cured meats.
Purpose of the Study:
- To investigate how different relative humidity and temperature conditions during Iberian ham processing affect the evolution of volatile aldehydes.
- To quantify changes in free fatty acids, peroxide values, and volatile aldehydes under varying processing parameters.
Main Methods:
- Analysis of 35 Iberian hams processed under two distinct plant conditions.
- Quantification of free fatty acids, peroxide values, and volatile aldehydes.
- Comparison of lipid oxidation and volatile compound formation across different processing stages (post-salting, drying).
Main Results:
- Free fatty acid and peroxide value increases were most pronounced during the drying stage.
- Higher processing temperatures correlated with greater increases in peroxide values.
- Temperature during post-salting and drying stages significantly influenced the formation of volatile aldehydes, leading to distinct volatile profiles in matured hams.
Conclusions:
- Processing temperature, particularly during post-salting and drying, is a critical factor in controlling lipid oxidation and volatile aldehyde formation in Iberian ham.
- Optimizing temperature and humidity conditions is essential for achieving desired sensory characteristics and ensuring consistent quality in Iberian ham production.
Related Concept Videos
01:19Aldehydes and Ketones with Alcohols: Hemiacetal Formation
Similar to water, alcohols can add to the carbonyl carbon of the aldehydes and ketones. The addition of one molecule of alcohol to the carbonyl compound forms the hemiacetal or half acetal. As depicted below, in a hemiacetal, the carbon is directly linked to an OH and OR group.
02:23Alcohols from Carbonyl Compounds: Reduction
Reduction is a simple strategy to convert a carbonyl group to a hydroxyl group. The three major pathways to reduce carbonyls to alcohols are catalytic hydrogenation, hydride reduction, and borane reduction.
Catalytic hydrogenation is similar to the reduction of an alkene or alkyne by adding H2 across the pi bond in the presence of transition metal catalysts like Raney Ni, Pd–C, Pt, or Ru. Aldehydes and ketones can be reduced by this method, often under mild to moderate heat (25–100°C) and...
Catalytic hydrogenation is similar to the reduction of an alkene or alkyne by adding H2 across the pi bond in the presence of transition metal catalysts like Raney Ni, Pd–C, Pt, or Ru. Aldehydes and ketones can be reduced by this method, often under mild to moderate heat (25–100°C) and...
01:22Reactions of Aldehydes and Ketones: Baeyer–Villiger Oxidation
Baeyer–Villiger oxidation converts aldehydes to carboxylic acids and ketones to esters. The reaction uses peroxy acids or peracids and is often catalyzed by acid. The reaction is named after its pioneers, Adolf von Baeyer and Victor Villiger. The reaction is achieved by a wide range of peracids such as m-chloroperoxybenzoic acid (mCPBA), perbenzoic acid (C6H5COOOH), peracetic acid (CH3COOOH), hydrogen peroxide (H2O2), and tert-butyl hydroperoxide (t-BuOOH).
The carbonyl center is activated by...
The carbonyl center is activated by...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:18Preparation of Aldehydes and Ketones from Carboxylic Acid Derivatives
Aldehydes are more reactive than carboxylic acids and hence, can get over-reduced to alcohol in the presence of strong reducing agents. Therefore, carboxylic acids are inefficient in preparing aldehydes using LAH.
Carboxylic acid derivatives like acid chlorides and esters are more easily reducible than the corresponding acids. The derivatives reduce in the presence of mild reducing agents to give aldehydes. Aldehydes can also be prepared by Rosenmund reduction, that is, the reduction of acid...
Carboxylic acid derivatives like acid chlorides and esters are more easily reducible than the corresponding acids. The derivatives reduce in the presence of mild reducing agents to give aldehydes. Aldehydes can also be prepared by Rosenmund reduction, that is, the reduction of acid...
02:37Oxidation of Alcohols
In this lesson, the oxidation of alcohols is discussed in depth. The various reagents used for oxidation of primary and secondary alcohols are detailed, and their mechanism of action is provided.
The process of oxidation in a chemical reaction is observed in any of the three forms:
The process of oxidation in a chemical reaction is observed in any of the three forms: