The effect of high pressure processing (HPP) at 600 MPa and refrigerated storage for 5 months on the volatile fraction of 30 Iberian dry-cured hams of different compositional characteristics was investigated. Compositional characteristics significantly influenced 11 compounds (3 alcohols, 3 carboxylic acids, 2 alkanes, 2 benzene compounds and 1 aldehyde) out of the 116 compounds identified in the volatile fraction of Iberian ham. HPP treatment had a significant effect on 34 volatile compounds, with higher levels of 11 compounds and lower levels of 23 compounds in HPP-treated samples than in control samples. Refrigerated storage for 5 months significantly influenced the levels of 75 compounds, 25 of which appeared or increased while 50 disappeared or decreased. During that period, the total abundance of volatile compounds decreased by 5.1% in control ham and 1.3% in HPP-treated ham. Iberian ham commercial shelf life should be limited to maintain its sensory characteristics.

Industrial relevance

HPP treatment and refrigerated storage of dry-cured ham are advantageous industrial and commercial procedures. In the particular case of Iberian ham, both HPP and refrigerated storage brought about a decrease in the total levels of volatile compounds. Therefore, adequate HPP treatment conditions and commercial shelf life should be cautiously set in order to safeguard the unique odor and aroma characteristics of Iberian ham.

中文翻译：

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长期冷藏后成分特征和高压处理对伊比利亚干腌火腿挥发性成分的影响

研究了600 MPa高压处理（HPP）和冷藏储存5个月对30种不同组成特征的伊比利亚干腌火腿的挥发分的影响。在伊比利亚火腿的挥发性成分中鉴定出的116种化合物中，组成特征显着影响了11种化合物（3种醇，3种羧酸，2种烷烃，2种苯化合物和1种醛）。HPP处理对34种挥发性化合物有显着影响，与对照样品相比，HPP处理的样品中11种化合物的含量较高，而23种化合物的含量较低。冷藏5个月会显着影响75种化合物的含量，其中25种化合物的出现或增加，而50种化合物的消失或减少。在此期间，挥发性化合物的总丰度下降了5。对照火腿中1％，HPP处理火腿中1.3％。伊比利亚火腿的商业货架期应受到限制，以保持其感官特性。

行业相关性

HPP处理和干腌火腿的冷藏是有利的工业和商业程序。在伊比利亚火腿的特殊情况下，HPP和冷藏都降低了挥发性化合物的总量。因此，应谨慎设置适当的HPP处理条件和商业货架寿命，以维护伊比利亚火腿独特的气味和香气特征。