ABSTRACT

In this thesis work, the main quality characteristic of dry-cured ham, its flavour, was analyzed through the study of the matrix effect on flavour generation and perception. The composition in proteins, free amino acids, free fatty acids and volatile compounds were analysed in different sections of dry-cured ham of 7 and 12 months of processing. The main differences among sections were detected in free amino acids and volatile compounds being higher in the centre section than in the other sections although the curing time changed the proportion of volatile compounds among sections. 
Furthermore, the binding ability of protein matrix was studied using solid phase micro extraction (SPME) and gas chromatography analysis. The binding ability of sarcoplasmic proteins from pork muscle was higher than the ability showed by 7 and 12 months dry-cured ham sarcoplasmic homogenates and also higher than the binding ability of myofibrillar homogenates. 
On the other hand, actomyosin and actin were isolated from post-rigor porcine muscle by a simultaneous process that maintained their properties and produced enough quantity for its use in binging ability studies. In this sense, the concentration and conformation affected the binding ability of isolated actomyosin and actin although, this effect was different depending on the volatile compound studied.
These results showed the existence of interactions between the protein matrix and the volatile compounds responsible for aroma. The effect of protein concentration and conformation on the binding was also demonstrated. All of these increase the knowledge about the binding process and its possible role on dry-cured ham aroma perception.