Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling
The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutane...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/49 |
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| author | Pablo Rodríguez-Hernández Andrés Martín-Gómez Miriam Rivero-Talavera María José Cardador Vicente Rodríguez-Estévez Lourdes Arce |
| author_facet | Pablo Rodríguez-Hernández Andrés Martín-Gómez Miriam Rivero-Talavera María José Cardador Vicente Rodríguez-Estévez Lourdes Arce |
| author_sort | Pablo Rodríguez-Hernández |
| collection | DOAJ |
| description | The current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography–ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage. A total of 164 markers were detected in the samples monitored during the post-salting stage, whereas 276 were detected in the hams monitored during the drying-maturation stage. The study of the trends observed in the intensities of the markers throughout the curing process enabled the detection of potential indicators of the end of the post-salting stage. Thus, representative intensity thresholds were established for some markers (3-methylbutanal, pentanal, hexanal, (<i>E</i>)-octen-2-al, 2-hexen-1-ol and heptan-1-ol) to determine the optimal point to specify the end of the post-salting process for hams. These findings provide an objective tool to support the traditional sensory evaluation currently performed in the industry. |
| format | Article |
| id | doaj-art-9854b90713a74493b772f1b6572a630d |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-9854b90713a74493b772f1b6572a630d2025-01-10T13:17:38ZengMDPI AGFoods2304-81582024-12-011414910.3390/foods14010049Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive SamplingPablo Rodríguez-Hernández0Andrés Martín-Gómez1Miriam Rivero-Talavera2María José Cardador3Vicente Rodríguez-Estévez4Lourdes Arce5Departamento de Producción Animal, Facultad de Veterinaria, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Producción Animal, Facultad de Veterinaria, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Química Analítica, Instituto de Química para la Energía y el Medio Ambiente, Anexo Marie Curie, Universidad de Córdoba, 14071 Córdoba, SpainThe current quality control of the dry-curing process in Iberian ham is performed with an olfactory evaluation by ham experts. The present study proposes to monitor the dry-curing process of Iberian ham using an objective analytical methodology that involves non-destructive sampling of the subcutaneous fat of the hams and a volatile profile analysis using gas chromatography–ion mobility spectrometry. Thirty-eight 100% Iberian acorn-fed hams were examined in total, with eighteen hams monitored during the post-salting stage and twenty during the drying-maturation stage. A total of 164 markers were detected in the samples monitored during the post-salting stage, whereas 276 were detected in the hams monitored during the drying-maturation stage. The study of the trends observed in the intensities of the markers throughout the curing process enabled the detection of potential indicators of the end of the post-salting stage. Thus, representative intensity thresholds were established for some markers (3-methylbutanal, pentanal, hexanal, (<i>E</i>)-octen-2-al, 2-hexen-1-ol and heptan-1-ol) to determine the optimal point to specify the end of the post-salting process for hams. These findings provide an objective tool to support the traditional sensory evaluation currently performed in the industry.https://www.mdpi.com/2304-8158/14/1/49dry-cured Iberian hamHS-GC-IMSripening stagesvolatilome analysis: volatile organic compounds |
| spellingShingle | Pablo Rodríguez-Hernández Andrés Martín-Gómez Miriam Rivero-Talavera María José Cardador Vicente Rodríguez-Estévez Lourdes Arce Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling Foods dry-cured Iberian ham HS-GC-IMS ripening stages volatilome analysis: volatile organic compounds |
| title | Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling |
| title_full | Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling |
| title_fullStr | Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling |
| title_full_unstemmed | Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling |
| title_short | Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography–Ion Mobility Spectrometry and Non-Destructive Sampling |
| title_sort | monitoring of the dry curing process in iberian ham through the evaluation of fat volatile organic compounds by gas chromatography ion mobility spectrometry and non destructive sampling |
| topic | dry-cured Iberian ham HS-GC-IMS ripening stages volatilome analysis: volatile organic compounds |
| url | https://www.mdpi.com/2304-8158/14/1/49 |
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