Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile

Dry-cured ham has a characteristic flavor that originates from biochemical reactions during processing and seasoning of hams. In the case of Toscano dry-cured ham, the Protected Designation of Origin (PDO) states the minimum seasoning length in 12 months, but seasoning can be extended achieving favorable outcomes on sensory characteristics, and above all on aroma. The present study focused on subcutaneous fat of ham. Color of seasoned ham and fat composition of green and seasoned hams were studied. Special attention was paid on the study of volatile compounds, the main substances perceived by smell, present in fat. These compounds are present in large numbers, and they can be used as markers of a specific seasoning stage. For this purpose, they were analyzed by different statistical techniques to select the ones which are the most characteristic of each specific processing (0, 1, 3, 6 months) and seasoning (12, 14, 16, or 18 months) classes.