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).


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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. grasasaceites [Internet]. 2010Dec.30 [cited 2021Jul.28];61(4):369-77. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1047