A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study


  • Mónica Narváez-Rivas Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)
  • Emerenciana Gallardo Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)
  • José Julián Ríos Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)
  • Manuel León-Camacho Food Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.)




Adipose tissue, GC-MS, Iberian drycured ham, Muscle, Purge and trap, Volatile compounds


The aim of this work was to carry out a characterization of the volatile fraction of 23 Iberian dry-cured hams by GC-iontrap- MS. Two different locations –subcutaneous fat and musclefrom the slices taken parallel to the femur from each ham were analyzed. The analyses were done by Gas Chromatography- Mass Spectrometry with a polar capillary column and after a previous extraction using the Purge and Trap method. A total of 109 volatile compounds were identified, twenty-eight of which for the first time in Iberian dry-cured ham (isopropanol, 4-methyl-5-decanol, 2-butyl-1-octanol, 2-etoxy-ethanol, 2-ethyl-phenol, 2-hexen-1-ol, 3,5-octadien-2-ol, 2-decen- 1-ol, 5-ethylcyclopent-1-enecarboxaldehyde, 2,4-heptadienal, 6-nonenal, cyclopentanone, 3-ethenyl-cyclohexanone, 2-methyl-cyclopentanone, 6-octen-2-one, 5-methyl-2-(1-methylethyl)- cyclopentanone, 3,5-octadien-2-one, 2-hydroxymethyl- 2,3,3-trimethyl-oxirane, 2-ethyl-hexyl 2-propenoate, 1-methoxypentane, 2,3-dihydrofurane, 2-D-2-pentadecyl-1,3-dioxolane, hexyl octyl eter, eucalyptol, di-(3-methyl-buthyl) eter, piperidine, isopropylamine and 2-ethenyl-pyridine).


Download data is not yet available.


Andrade MJ, Córdoba JJ, Sánchez B, Casado EM, Rodríguez M. 2009. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production. Food Chem. 113, 457-463. doi:10.1016/j.foodchem.2008.07.080

Andrés AI, Cava R, Ruiz J. 2002. Monitoring volatile compounds during dry-cured ham ripening by solidphase microextraction coupled to a new directextraction device. J. Chrom. A 963, 83-88. doi:10.1016/S0021-9673(02)00139-5

Andrés AI, Cava R, Ventanas S, Muriel E, Ruiz J. 2007. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham. Eur. Food Res. Technol. 225, 677-684. doi:10.1007/s00217-006-0465-z

Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J, García-Regueiro JA, Díaz I. 1992. Lipid oxidative changes in the processing of Iberian pig hams. Food Chem. 45, 105-110. doi:10.1016/0308-8146(92)90018-W

Carrapiso AI, Ventanas J, García C. 2002. Characterization of the most odor-active compounds of Iberian ham headspace. J. Agric. Food Chem. 50, 1996-2000. doi:10.1021/jf011094e PMid:11902946

Coutron-Gambotti C, Gandemer G. 1999. Lipolysis and oxidation in subcutaneous adipose tissue during drycured ham processing. Food Chemistry 64, 95-101. doi:10.1016/S0308-8146(98)00079-X

Gandemer G. 2009. Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review. Grasas y Aceites 60, 297-307. doi:10.3989/gya.130908

García C, Berdagué JJ, Antequera T, López-Bote C, Córdoba JJ, Ventanas J. 1991. Volatile components of dry cured Iberian ham. Food Chem. 41, 23-32. doi:10.1016/0308-8146(91)90128-B

García-González DL, Tena N, Aparicio-Ruiz R, Morales MT. 2008. Relationship between sensory attributes and volatile compounds qualifying dry-cured hams. Meat Sci. 80, 315-325. doi:10.1016/j.meatsci.2007.12.015

López MO, De la Hoz L, Cambero MI, Gallardo E, Reglero G, Ordóñez JA. 1992. Volatile compounds of dry hams from Iberian pigs. Meat Sci. 31, 267-277. doi:10.1016/0309-1740(92)90057-B

Luna G, Aparicio R, García-González DL. 2006. A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC. Food Chem. 97, 621-630. doi:10.1016/j.foodchem.2005.05.039

Narváez-Rivas M, León-Camacho M, Vicario IM. 2009. Fatty acid and triacylclycerol composition of the subcutaneous fat from Iberian pigs fattened on the traditional feed: “Montanera”. Effect of anatomical location and length of feeding. Grasas y Aceites 60, 238-247. doi:10.3989/gya.130308

Narváez-Rivas M, Vicario IM, Graciani Constante E, León-Camacho M. 2007. Changes in the concentrations of free fatty acid, monoacylglycerol and diacylglycerol in the subcutaneous fat of Iberian ham during dry-curing process. J. Agric. Food Chem. 55, 10953-10961. doi:10.1021/jf071886u PMid:18038985

Narváez-Rivas M, Vicario IM, León-Camacho M. 2010. Volatile hydrocarbon profile of Iberian dry-cured hams. a possible tool for authentication of hams according to the fattening diet. Talanta 81, 1224-1228. doi:10.1016/j.talanta.2010.02.013 PMid:20441888

Ramírez R, Cava R. 2007. Volatile Profiles of Dry-Cured Meat Products from Three Different Iberian X Duroc Genotypes. J. Agric. Food Chem. 55, 1923-1931. doi:10.1021/jf062810l PMid:17288443

Reineccius G. 2006. Flavor Chemistry and Technology. Ed. Taylor & Francis Group. 2nd Ed.

Ruiz J, Cava R, Ventanas J, Jensen MT. 1998. Headspace Solid Phase Microextraction for the analysis of volatiles in a meat product: Dry-cured Iberian ham. J. Agric. Food Chem. 46, 4688-4694. doi:10.1021/jf980139h

Ruiz J, Ventanas J, Cava R, Andrés A, García C. 1999. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Sci. 52, 19-27. doi:10.1016/S0309-1740(98)00144-2

Sabio E, Vidal-Aragón MC, Bernalte MJ, Gata JL. 1998. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chem. 61, 493-503. doi:10.1016/S0308-8146(97)00079-4

Sánchez-Peña CM, Luna G, García-González DL, Aparicio R. 2005. Characterization of French and Spanish drycured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. Meat Sci. 69, 635-645. doi:10.1016/j.meatsci.2004.10.015

Timón ML, Ventanas J, Carrapiso AI, Jurado A, García C. 2001. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Sci. 58, 85-91. doi:10.1016/S0309-1740(00)00136-4

Timón ML, Ventanas JL, Martín L, Tejeda JF, García C. 1998. Volatile compounds in supercritical Carbon Dioxide Extracts of Iberian Ham. J. Agric. Food Chem. 46, 5143-5150. doi:10.1021/jf980652v

Toldrá F. 1998. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci. 49, Suppl. 1, S101-S110.

Toldrá F, Aristoy MC, Flores M. 2009. Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development. Grasas y Aceites 60, 291-296. doi:10.3989/gya.130708




How to Cite

Narváez-Rivas M, Gallardo E, Ríos JJ, León-Camacho M. A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study. Grasas aceites [Internet]. 2010Dec.30 [cited 2024Apr.16];61(4):369-77. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1047