This work was presented at the 1st Mass Spectrometry Food Day 2009, Dec 2–3 2009, Parma, Italy.
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach†
Version of Record online: 26 AUG 2010
Copyright © 2010 John Wiley & Sons, Ltd.
Journal of Mass Spectrometry
Special Issue: Food Chemistry
Volume 45, Issue 9, pages 1056–1064, September 2010
How to Cite
Pugliese, C., Sirtori, F., Calamai, L. and Franci, O. (2010), The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach. J. Mass Spectrom., 45: 1056–1064. doi: 10.1002/jms.1805
- Issue online: 16 SEP 2010
- Version of Record online: 26 AUG 2010
- Manuscript Accepted: 30 JUL 2010
- Manuscript Received: 19 APR 2010
- Agenzia Regionale per lo Sviluppo e l'Innovazione nel settore Agricolo e Forestale (ARSIA)
- meat quality;
- analytical techniques;
- mass spectrometry;
- cured products
The volatile compounds profile is an important feature for the characterization of dry-cured hams. Some minor typical Italian products, such as ‘Toscano’ ham, have been poorly studied in regards to their composition of volatile compounds. In this article, we studied the evolution of the aromatic profile of ‘Toscano’ dry-cured ham by solid-phase microextraction-gas chromatographic-mass spectrometry (SPME-GC-MS) with ripening. Ten right thighs were cured according to the ‘Toscano’ PDO protocol, sampled at 0, 1, 3, 6 and 12 months and submitted to volatile compounds analysis by SPME with a Divinylbenzene (DVB)/Carboxen/Polydimethylsiloxane (PDMS) 75-µ Stable Flex fibre. An Agilent 5975C mass selective detector (MSD) spectrometer with electron ionization (EI) source operating in scan mode within the m/z 29–350 range was used for data collection. Seven internal standards, either deuterium labeled or absent in the specimens and chosen to represent low or high boiling esters, alcohols, acids or phenols, were added to the homogenized samples and used to normalize the SPME fibre response to account for response changes upon wearing. Linear calibrations were obtained in this way for selected representative compounds. Over 60 compounds belonging to esters, aldehydes, organic acids, ketones and alcohols were identified by comparison with spectral libraries and Kovats indices. Aldehydes were the most represented chemical family, followed by organic acids, alcohols, ketones and esters. The aldehydes and ketones increased during the first 3 months, when the larger formation of volatiles occurred. For other families, the evolution over time was less evident. The principal component and discriminant analyses of the aromatic profile were effective in classifying the hams at 0, 6 or 12 months of ripening while for 1 and 3 months' samples a partial overlapping was shown. These results represent the first characterization of ‘Toscano’ ham and may constitute the basis to identify the best ripening time and define an analytical quality standard for this typical ham. Copyright © 2010 John Wiley & Sons, Ltd.