Ingredientes evaporativos del aroma de cordero de Dalmacia

Cilj ovog rada bio je utvrditi isparljive sastojke arome, te ponuditi jednostavnu i pouzdanu analitičku metodu kao jednu od mogućnosti za utvrđivanje specifičnosti pojedinih tipova janjetine hrvatskih izvornih pasmina, te time doprinijeti zaštiti njihove kvalitete na tržištu. U tu svrhu izvršene su analize isparljivih spojeva pečene dalmatinske janjetine na GC-MS (SPME metoda) pri čemu je izolirano ukupno 88 spojeva, od čega 17 aldehida (47,45%), 11 alkohola (22,65%), 9 ketona (9,44%), 9 alkana (3,84%), 5 alkena (0,91%), 7 aromatskih spojeva (4,25%), 6 heterocikličkih spojeva (0,81%), 2 furana (1,21%), 3 fenolna spoja (2,11%), 3 sumporna spoja (2,05), 3 karboksilne kiseline (0,49%), 5 estera (0,77%) i 8 terpena (4,02%). Usporedbom s dostupnim podatcima sličnih istraživanja, postoji mogućnost da su u uzorcima dalmatinske janjetine po prvi put izolirana 34 isparljva spoja koja do sada nisu utvrđena u tkivima janjadi drugih pasmina ovaca. No, za donošenje pouzdanih zaključaka potrebno je provoditi daljnja istraživanja u ovom pravcu.The aim of the present study was to determine the volatile profile of Dalmatian lamb and offer a simple and reliable analytical method as an option for determining the specificity of certain types of meat of Croatian indigenous breeds of sheep and thereby contribute to the protection of their quality in the market. For this purpose, a SPME/GC/MS VOC analysis of roasted Dalmatian lamb loins was carried out and 88 compounds were isolated, out of which 17 aldehydes (47.45%), 11 alcohols (22.65%), 9 ketones (9.44%), 9 alkanes (3.84%), 5 alkenes (0.91%), 7 aromatic compounds (4.25%), 6 heterocyclic compounds (0.81%), 2 furans (1.21 %), 3 phenolic compounds (2.11%), 3 sulphur containing compounds (2.05), 3 carboxylic acids (0.49%), 5 esters (0.77%) and 8 terpenes (4.02%). By comparison with the available data from similar studies, there is a possibility that 34 volatiles isolated in samples of Dalmatian lamb have not been yet determined in tissues of other lamb breeds. But to draw more reliable conclusions further research in this direction should be carried out.Ziel dieser Arbeit war es, die flüchtigen Inhaltsstoffe des Aromas festzulegen sowie eine einfache und zuverlässige analytische Methode als eine der Möglichkeiten für die Festlegung der Besonderheiten einzelner Lammtypen autochthoner kroatischer Rassen zu bestimmen und somit zum Schutz ihrer Qualität auf dem Markt beizutragen. Zu diesem Zweck wurden Auswertungen von flüchtigen Verbindungen bei gebratenem dalmatinischem Lamm auf GC-MS durchgeführt (SPME Methode), wobei insgesamt 88 Verbindungen isoliert wurden, davon 17 Aldehyde (47,45%), 11 Alkohole (22,65%), 9 Ketone (9,44%), 9 Alkane (3,84%), 5 Alkene (0,91%), 7 aromatische Verbindungen (4,25%), 6 heterozyklische Verbindungen (0,81%), 2 Furane (1,21%), 3 Phenolverbindungen (2,11%), 3 Schwefelverbindungen (2,05), 3 Carbonsäuren (0,49%), 5 Ester (0,77%) und 8 Terpene (4,02%). Im Vergleich zu verfügbaren Angaben aus ähnlichen Forschungen besteht die Möglichkeit, dass in den Proben des dalmatinischen Lamms zum ersten Mal 34 flüchige Verbindungen isoliert wurden, die bis jetzt im Lammgewebe anderer Schafsrassen nicht festgestellt wurden. Um aber zuverlässige Schlussfolgerungen ziehen zu können, bedarf es einer Reiche weiterer Forschungen in dieser Richtung.L’obiettivo di questo lavoro consiste nell’accertare le sostanze volatili dell’aroma ed offrire un metodo analitico semplice ed affidabile come una delle possibilità di accertare le specificità di singoli tipologie di carne d’agnello delle razze ovine autoctone croate, contribuendo così alla salvaguardia della loro qualità sul mercato. A questo fine, i composti volatili della carne d’agnello arrosto d’origine dalmata sono stati sottoposti all’analisi GC-MS (metodo SPME), grazie alla quale sono stati isolati complessivamente 88 composti di cui 17 aldeidi (47,45%), 11 alcoli (22,65%), 9 chetoni (9,44%), 9 alcani (3,84%), 5 alcheni (0,91%) 7 composti aromatici (4,25%), 6 composti eterociclici (0,81%), 2 furani (1,21%), 3 composti fenolici (2,11%), 3 composti sulfurei (2,05%), 3 acidi carbossilici (0,49%), 5 esteri (0,77%) e 8 terpeni (4,02%). Dal confronto con i dati disponibili di altre ricerche simili, esiste la possibilità che nei campioni di carne d’agnello dalmata siano stati isolati per la prima volta 34 composti volatili la cui presenza sinora non era mai stata riscontrata nei tessuti degli ovini di altre razze. Tuttavia, per poter arrivare a conclusioni affidabili è necessario eseguire ulteriori ricerche in questa direzione.El objetivo de este estudio fue determinar los ingredientes evaporativos del aroma y ofrecer un método analítico simple y seguro como una de las posibilidades de determinar las especifidades de algunos tipos de cordero de las razas originarias de Croacia y así contribuir a la proteccion de su calidad en el mercado. Con ese fin fueron hechos los análisis de los compuestos evaporativos del asado cordero de Dalmacia en GC-MS (método MEFS) con lo cual fueron aislados 88 compuestos, de lo cual 17 aldeídos (47,45%), 11 alcoholes (22,65%), 9 cetonas (9,44%), 9 alcanos (3,84%), 5 alquenos (0,91%), 7 compuesos aromáticos (4,25%), 6 compuestos heterocíclicos (0,81%), 2 furanos (1,21%), 3 compuestos fenólicos (2,11%), 3 compuestos azufrados (2,05), 3 ácidos carboxílicos (0,49%), 5 ésteres (0,77%) y 8 terpenos (4,02%). Comparando los datos accesibles de las investigaciones similares, se mostró la posibilidad de que en las muestras de cordero de Dalmacia fueron por primera vez aislados 34 compuestos evaporativos antes no determinados en los tejidos de los corderos de otras razas de ovejas. Pero para obtener una conclusión segura es necesario realizar investigaciones más extentas en esta dirección

The impact of some parameters on volatile compounds in hard type cheeses

Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environment, the type of milk (cow, ewe, goat), and the heat treatment of milk were observed. The SC had influenced the total amount of some fatty acids and ketones. Compared to cow and ewe cheeses, goat cheese had higher values of hexanoic and octanoic acids, however, two alcohols, 1-hexanol, 2-ethyl- and hexanol, were only present in cow cheeses. We confirmed that the cheesemaking environment is also an important parameter influencing VC profiles of cheese. Higher amount of esters and the absence of 2-phenylethanol were observed in raw milk cheese, compared to thermised milk cheese where δ-octalactone was present