Liha töötlemine
values of the volatiles. This approach identi- of drying, except for 22 months, when the
fied those volatiles associated with sensory next sample point was at 26 months.
descriptors. Stepwise regression analysis was Acceptability as assessed by the consumer
then used to relate volatiles to specific attri- panel did not find any significant differences
butes. It was found that 70% of acorn odor between the 12- and 26-month hams. The
could be explained by benzaldehyde, 2-hep- sensory panel found differences in accept-
tanone, and 3-methylbutanol; 77% of acorn ability after 22 months.
flavor by 3-methylbutanal, hexanol, 3-meth- The sensory profile indicated that aroma
ylbutanol, and 2-nonanone; 60% of rancid was at a maximum around 18 months of
odor by hexanal, pentanol, and hexanol; 82% maturation, and flavor and saltiness showed
of rancid taste by 3-methylbutanal, hexanol, results similar to aroma
annaabi.ee 
