PRODUCTION OF AGED BRESAOLA FROM BUFFALO MEAT: DETERMINATION OF AROMA COMPONENTS

摘要

In this study the data are reported relating to aroma characterisation of bresaola obtained from "girello" cuts and "tesa" of buffalo meat submitted to different aging times (60 and 80 days). The aroma profile is characterised by the presence of aldehyde compounds (hexanal, heptanal, octanal, etc...) resulting from the oxidation of the lipid fraction and mainly of terpenic compounds (alpha-pinene and beta-pinene, limonene, 3-carene, alpha-phellandrene and beta-myrcene) essentially coming from the aromas used in the preparation of bresaola and whose content increases with ageing time. The analyses performed showed differences in the aroma composition of the samples coming from the different meat cuts used, with "fesa" showing a higher content in aroma compounds.