VOLATILE ALDEHYDES AND LIPID OXIDATIVE INDEXES IN CHORIZO-DE-PAMPLONA

The development of volatile aldehydes in the curing process of chorizo de Pamplona was studied. An absence of propanal was observed in all s tages of its technological process while butanal and pentanal already appeared at kneading, though always at very low levels. On the other h and, hexanal was detected from the third week of drying in significant concentrations, increasing in the finished product. These results agr eed with those found in five commercial industrially processed chorizo de Pamplona, except for one brand in which samples did not have hexan al but had a higher proportion of linoleic acid. No significant correl ation was found between alcanal content and lipid oxidation index valu es. Hexanal determination is suggested as a valid method for evaluatin g whether lipid oxidation present in the curing process of chorizo de Pamplona occurs according to adequate mechanisms.