Abstract

The effect of curing agents (sodium chloride, nitrate, nitrite, glucose, and ascorbic acid) on the headspace concentration of six volatile compounds (2-methyl-butanal, 3-methyl-butanal, 2-pentanone, hexanal, methional, and octanal) has been studied. These volatile compounds were selected based on their presence and contribution to the flavour of typical Spanish dry-cured meat products. The release of volatile compounds to the headspace has been studied by using solid-phase microextraction (SPME) and gas chromatography analysis. The main effect was produced by sodium chloride, because it produced a salting-out effect on all the volatile compounds studied. Furthermore, the presence of nitrite, nitrate, and ascorbic acid in the solution also produced an increase in the headspace concentration of the volatile compounds while glucose decreased the headspace concentration of octanal and hexanal. The changes in the relative proportions of volatile compounds due to the effect of curing agents should be taken into account as they may change the flavour perception of dry-cured meat products. © 2006 Elsevier Ltd. All rights reserved.