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

Mónica Narváez-Rivas; Emerenciana Gallardo; José Julián Ríos; Manuel León-Camacho

doi:10.3989/gya.020910

Authors

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.)

DOI:

https://doi.org/10.3989/gya.020910

Keywords:

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

Abstract

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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