The volatile compound profile of dry-cured Iberian ham lean and subcutaneous fat from pigs fattened outdoors on acorn and pasture (Montanera) or on high-oleic concentrated feed (Campo) was investigated by proton transfer reaction time-of-flight mass spectrometry. In addition to the usual proton transfer ionization the novel switchable reagent ions system was implemented which allows the use of different precursor ions (H3O+, NO+ and O2+). The analysis of the lean and subcutaneous fat volatile compounds allowed good sample discrimination according to the diet. Differences were evident for several classes of compounds: in particular, Montanera hams showed higher concentrations of aldehydes and ketones and lower concentrations of sulfur-containing compounds compared to Campo hams. The use of NO+ as precursor ion confirmed the results obtained with H3O+ in terms of classification capability and provides additional analytical insights.
Citation: | Sánchez del Pulgar, J.; Soukoulis, C.; Carrapiso, A.I.; Cappellin, L.; Granitto, P.; Aprea, E.; Romano, A.; Gasperi, F.; Biasioli, F. (2013). Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS. MEAT SCIENCE, 93 (3): 420-428. doi: 10.1016/j.meatsci.2012.10.003 handle: http://hdl.handle.net/10449/21557 |
Internal authors: | |
Organization unit: | Food Quality and Nutrition Department # CRI_2011-JAN2016 |
Authors: | Sánchez del Pulgar, J.; Soukoulis, C.; Carrapiso, A.I.; Cappellin, L.; Granitto, P.; Aprea, E.; Romano, A.; Gasperi, F.; Biasioli, F. |
Title: | Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS |
Journal: | MEAT SCIENCE |
Issue Date: | 2013 |
Scientific Disciplinary Area: | Settore CHIM/10 - Chimica Degli Alimenti |
Keywords ENG: | Dry cured ham Rearing system Proton transfer reaction mass spectrometry Time of flight Switchable reagent ions |
Language: | English |
IF: | With Impact Factor ISI |
Publication status: | Published |
Nature of content: | Articolo in rivista/Article |
Digital Object Identifier (DOI): | 10.1016/j.meatsci.2012.10.003 |
Appears in Collections: | 01 - Journal article |
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