Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet.
The aims of this work were to carry out a comprehensive study of the volatile hydrocarbons of 34 Iberian dry-cured hams and to evaluate the efficiency of these compounds for discriminating hams according to the fattening system: "Montanera" (B) and "Cebo" (C). The samples of hams were obtained by mincing the semimembranosus and semitendinosus muscles from slices of dry-cured ham. The analyses were carried out by gas chromatography-mass spectrometry with a polar capillary column and after a previous extraction by Purge and Trap method. Forty-three volatile hydrocarbons were identified, 26 of them for the first time in Iberian dry-cured ham. Only five compounds showed significant differences between the two types of hams. Among the 33 volatile hydrocarbons, 22 of them allowed a complete discrimination of the two groups of hams according the fattening system.
Narváez-Rivas
Mónica
M
Food Characterization and Quality Department, Instituto de la Grasa (C.S.I.C.), Avda. Padre García Tejero, Seville, Spain.
Vicario
Isabel M
IM
Alcalde
M Jesús
MJ
León-Camacho
Manuel
M
D000818:Animals; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006838:Hydrocarbons / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D010363:Pattern Recognition, Automated; D025341:Principal Component Analysis; D013552:Swine; D014835:Volatilization
D006838:Hydrocarbons