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

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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Bibliographic Details
Main Authors: Pablo Rodríguez-Hernández, Andrés Martín-Gómez, Miriam Rivero-Talavera, María José Cardador, Vicente Rodríguez-Estévez, Lourdes Arce
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
dry-cured Iberian ham
HS-GC-IMS
ripening stages
volatilome analysis: volatile organic compounds
Online Access:https://www.mdpi.com/2304-8158/14/1/49
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