CHANGES IN VOLATILE COMPOUNDS OF PARMA HAM DURING MATURATION

Changes in the aromatic profile of Parma ham caused by the normal cour se of aging up to 12 months were examined in order to identify distinc tive signals for different maturing periods (6, 9, IZ months). The 28 samples analysed, divided among the three periods mentioned above, pro vided an aromatic profile in which methyl esters were the most relevan t signals, followed by carbonyl compounds and alcohols. The greatest d iscriminating power is to be ascribed to components such as 3-methylbu tanal and ethyl esters, and alcohols like 1-propanol, 1-butoxy-2-propa nol and 2-butanol. These compounds were present in higher percentages at 12 months of aging. Copyright (C) 1996 Elsevier Science Ltd