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

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS / Sánchez del Pulgar, J; Soukoulis, ; Carrapiso, Ai; Cappellin, L; Granitto, P; Aprea, E; Romano, A; Gasperi, F; Biasioli, F. - In: MEAT SCIENCE. - ISSN 0309-1740. - 293:(2013), pp. 420-428. [10.1016/j.meatsci.2012.10.003]

Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

Aprea E;Gasperi F;
2013-01-01

Abstract

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
2013
Sánchez del Pulgar, J; Soukoulis, ; Carrapiso, Ai; Cappellin, L; Granitto, P; Aprea, E; Romano, A; Gasperi, F; Biasioli, F
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS / Sánchez del Pulgar, J; Soukoulis, ; Carrapiso, Ai; Cappellin, L; Granitto, P; Aprea, E; Romano, A; Gasperi, F; Biasioli, F. - In: MEAT SCIENCE. - ISSN 0309-1740. - 293:(2013), pp. 420-428. [10.1016/j.meatsci.2012.10.003]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/248176
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 35
  • ???jsp.display-item.citation.isi??? 29
social impact