title: Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS.
abstract: The volatile compound profile of dry-cured Iberian ham lean and subcutaneous fat from pigs fattened outdoors on acorn and pasture (Montanera) or on high-oleic concentrated feed (Campo) was investigated by proton transfer reaction time-of-flight mass spectrometry. In addition to the usual proton transfer ionization the novel switchable reagent ions system was implemented which allows the use of different precursor ions (H(3)O(+), NO(+) and O(2)(+)). The analysis of the lean and subcutaneous fat volatile compounds allowed a good sample discrimination according to the diet. Differences were evident for several classes of compounds: in particular, Montanera hams showed higher concentrations of aldehydes and ketones and lower concentrations of sulfur-containing compounds compared to Campo hams. The use of NO(+) as precursor ion confirmed the results obtained with H(3)O(+) in terms of classification capability and provides additional analytical insights.
authors.affiliation: IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Department, Via E. Mach, 1, 38010S. Michele a/A, Italy.
authors.forename: J
authors.initials: J
authors.lastname: Sánchez del Pulgar
authors.forename: C
authors.initials: C
authors.lastname: Soukoulis
authors.forename: A I
authors.initials: AI
authors.lastname: Carrapiso
authors.forename: L
authors.initials: L
authors.lastname: Cappellin
authors.forename: P
authors.initials: P
authors.lastname: Granitto
authors.forename: E
authors.initials: E
authors.lastname: Aprea
authors.forename: A
authors.initials: A
authors.lastname: Romano
authors.forename: F
authors.initials: F
authors.lastname: Gasperi
authors.forename: F
authors.initials: F
authors.lastname: Biasioli
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000821:Animal Feed; D000822:Animal Husbandry / Q000379:methods; D000818:Animals; D004032:Diet; D004041:Dietary Fats / Q000032:analysis* / Q000494:pharmacology; D007477:Ions; D007659:Ketones / Q000032:analysis; D013058:Mass Spectrometry / Q000379:methods; D008460:Meat / Q000032:analysis*; D009754:Nuts; D019301:Oleic Acid / Q000494:pharmacology; D006109:Poaceae; D029963:Quercus; D050151:Subcutaneous Fat / Q000378:metabolism*; D013457:Sulfur Compounds / Q000032:analysis; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000447:Aldehydes; D004041:Dietary Fats; D007477:Ions; D007659:Ketones; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds; D019301:Oleic Acid