PTR-ToF-MS analysis of VOC profile in dry-cured hams with different characteristics

The effects on the volatile compound profile of dry-cured hams of different production and technological parameters (geographical origin and PDO, rearing system of the pigs, pig breed and lipid metabolism-involved genetic markers) was measured by means of Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS). The use of supervised and non-supervised classification methods allowed a good discrimination of the samples according to the PDO and to the rearing system of the pigs, and showed important differences between pig breeds. In addition, the PTR-ToF-MS technique allowed the detection of many mass peaks related to VOCs significantly affected by the rearing system of the pigs or their lipid metabolism