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Volatile compounds in Iberian dry-cured loin.

E Muriel¹, T Antequera, M J Petrón

¹Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain.

|November 9, 2011

Summary

This summary is machine-generated.

The feeding system significantly impacts the volatile compounds in Iberian dry-cured loin, affecting lipid oxidation products. However, different Iberian pig lines did not show significant variations in their volatile profiles.

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Area of Science:

Food Science
Analytical Chemistry
Animal Science

Background:

Iberian dry-cured loin is a prized product, with its flavor influenced by pig genetics and diet.
Understanding the volatile compounds is crucial for quality control and product development.

Purpose of the Study:

To analyze the volatile profile of Iberian dry-cured loin.
To investigate the impact of different Iberian pig lines and feeding systems on volatile compounds.
To identify key compounds contributing to the loin's aroma and flavor.

Main Methods:

Solid Phase Microextraction (SPME) was used to extract volatile compounds.
Gas chromatography-mass spectrometry (GC-MS) was employed for identification and quantification.
133 volatile compounds were identified across 16 chemical families.

Main Results:

Alcohols, particularly ethanol, were the most abundant volatile group.
Microbial activity plays a significant role in the formation of esters and acetic acid.
Significant differences in volatile profiles were observed between feeding systems (outdoor vs. concentrate-fed), with outdoor-fed pigs showing higher lipid oxidation products.
No significant differences were found among the four Iberian pig lines studied.

Conclusions:

Feeding system is a critical factor influencing the volatile composition of Iberian dry-cured loin.
Lipid oxidation markers are more prevalent in loins from pigs fed outdoors on acorns and grass.
Further research can leverage these findings to optimize production and enhance the sensory characteristics of Iberian dry-cured loin.