title: SIFT-MS analysis of Iberian hams from pigs reared under different conditions.
abstract: The aim of this study was to investigate the usefulness of a Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) equipment to tentatively quantify relevant volatile compounds of dry-cured Iberian ham, and to differentiate Iberian hams from pigs reared at four different conditions yielding different commercial grades. The SIFT-MS analysis allowed the rapid quantification of 39 Iberian ham volatile compounds, 16 of them being significantly affected by the rearing conditions of pigs. The full spectra SIFT-MS data allowed the correct classification of 79.2% of hams according to diet, which is a smaller percentage than that obtained using intramuscular fatty acid data (95.8%) obtained by using a gas chromatograph-flame ionization detector after lipid extraction and transesterification. Therefore, the SIFT-MS analysis would be a rapid tool to tentatively quantify some relevant volatile compounds, and also would provide a rapid but rough classification of Iberian ham according to the rearing conditions of pigs.
authors: University of Ghent, Faculty of Bioscience Engineering, Dept. Food Safety and Food Quality, Lab Food Microbiology and Food Preservation, Part of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium. Electronic address: acarrapi@unex.es.
authors: Ana I
authors: AI
authors: Carrapiso
authors: University of Ghent, Faculty of Bioscience Engineering, Dept. Food Safety and Food Quality, Lab Food Microbiology and Food Preservation, Part of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium.
authors: Bert
authors: B
authors: Noseda
authors: Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain.
authors: Carmen
authors: C
authors: García
authors: Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain.
authors: Raquel
authors: R
authors: Reina
authors: Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain.
authors: José
authors: J
authors: Sánchez Del Pulgar
authors: University of Ghent, Faculty of Bioscience Engineering, Dept. Food Safety and Food Quality, Lab Food Microbiology and Food Preservation, Part of Food2Know, Coupure Links 653, B-9000 Ghent, Belgium.
authors: Frank
authors: F
authors: Devlieghere
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000821:Animal Feed; D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods*; D008460:Meat / Q000032:analysis* / Q000145:classification; D009132:Muscles / Q000378:metabolism; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D055549:Volatile Organic Compounds
keywords: Direct spectrometry; Dry-cured-meat; Iberian ham; Rearing conditions; SIFT-MS; Volatile compounds