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 paper we studied the evolution of the aromatic profile of “Toscano” dry-cured ham by 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 DVB/Carboxen/PDMS75µ Stable Flex fiber. An Agilent 5975C MSD spectrometer with 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 fiber 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 indexes. Aldehydes were the most represented chemical family, followed by organic acids, alcohols, ketones and esters. The aldehydes and ketones increased during the first three 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.

Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results / F. SIRTORI; L. CALAMAI; C. PUGLIESE. - STAMPA. - (2009), pp. 1-1. ((Intervento presentato al convegno 1° Ms-Food day tenutosi a Parma, Italy, nel 2-3-dicembre.

Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results

SIRTORI, FRANCESCO;CALAMAI, LUCA;PUGLIESE, CAROLINA
2009

Abstract

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 paper we studied the evolution of the aromatic profile of “Toscano” dry-cured ham by 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 DVB/Carboxen/PDMS75µ Stable Flex fiber. An Agilent 5975C MSD spectrometer with 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 fiber 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 indexes. Aldehydes were the most represented chemical family, followed by organic acids, alcohols, ketones and esters. The aldehydes and ketones increased during the first three 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.
Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results
1° Ms-Food day
Parma, Italy,
2-3-dicembre
F. SIRTORI; L. CALAMAI; C. PUGLIESE
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2158/388546
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