Liha töötlemine
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. Throughout the
and octanol; 86% of fat rancid flavor by maturation period there was no significant
octanol, 3-methybutanal, and limonene; and change in rancidity. The main changes that
annaabi.ee 
