Soto, ElenaHoz Perales, Lorenzo De LaOrdóñez, José AntonioHierro Paredes, EvaHerranz Hernández, María BeatrizLópez Bote, Clemente JoséCambero Rodríguez, María Isabel2024-01-122024-01-122008Soto, E., et al. «Impact of Feeding and Rearing Systems of Iberian Pigs on Volatile Profile and Sensory Characteristics of Dry-Cured Loin». Meat Science, vol. 79, n.o 4, agosto de 2008, pp. 666-76. https://doi.org/10.1016/j.meatsci.2007.10.031.0309-174010.1016/j.meatsci.2007.10.031https://hdl.handle.net/20.500.14352/92773The effect of growing pigs on free-range (FR) or in confinement with three different diets [acorn (A), acorn and grass (A-G) and formulated diet (FD)] on composition, volatile profile and sensory characteristics of dry-cured loin was studied. The FR, A and A-G diets, in comparison with FD, induce a higher α- and γ-tocopherol concentration, which limits the TBARs values at 24 h of air exposure. Sixty volatile compounds were identified in the headspace, including 14 aldehydes, 10 hydrocarbons, eight alcohols, five ketones, four furans, four pyrazines, four sulphur compounds, three acids, three esters, three phenols, one pyridine and one pyrrole. Volatiles from amino acid catabolism stressed the difference among batches FR being the batch with the highest level of these compounds. Products from FD showed the lowest fat content and L∗ value. FR loins obtained the highest scores for appearance, odour and flavour in the rank order test sensory analysis.engjournal articlehttps://doi.org/10.1016/j.meatsci.2007.10.031restricted access636.0954Iberian dry-cured loinFree-rangeTocopherolSolid-phase microextractionVolatile compoundsSensory characteristicsVeterinariaQuímica3309 Tecnología de Los Alimentos