The aim of this study was to evaluate the effect of seasoning time on aromatic profiles of “Toscano” dry-cured ham by SPME-GC-MS. Ten right thighs were cured according to the “Toscano” PDO protocol. At 0, 1, 3, 6 and 12 months samples of subcutaneous fat were sampled 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 labelled 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 fibre 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, alcohols, esters and ketones increased during the first six months, when the larger formation of volatiles occurred, acids are increased throughout the period of maturation, reaching the highest value in 12 months of seasoning. The principal component and discriminant analyses of the aromatic profile were effective in classifying the hams at 3, 6 or 12 months of ripening while for 0 and 1 months samples a partial overlapping was shown.

The evolution of volatile compounds in Toscano dry-cured ham / C. Pugliese; F. Sirtori; L. Calamai; W. Giorgi; O. Franci. - STAMPA. - (2011), pp. 0-0. (Intervento presentato al convegno VI Congreso Mundial de Jamon tenutosi a Spagna).

The evolution of volatile compounds in Toscano dry-cured ham

PUGLIESE, CAROLINA;SIRTORI, FRANCESCO;CALAMAI, LUCA;FRANCI, ORESTE
2011

Abstract

The aim of this study was to evaluate the effect of seasoning time on aromatic profiles of “Toscano” dry-cured ham by SPME-GC-MS. Ten right thighs were cured according to the “Toscano” PDO protocol. At 0, 1, 3, 6 and 12 months samples of subcutaneous fat were sampled 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 labelled 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 fibre 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, alcohols, esters and ketones increased during the first six months, when the larger formation of volatiles occurred, acids are increased throughout the period of maturation, reaching the highest value in 12 months of seasoning. The principal component and discriminant analyses of the aromatic profile were effective in classifying the hams at 3, 6 or 12 months of ripening while for 0 and 1 months samples a partial overlapping was shown.
2011
VI Congreso Mundial de Jamon
VI Congreso Mundial de Jamon
Spagna
C. Pugliese; F. Sirtori; L. Calamai; W. Giorgi; O. Franci
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/571095
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