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Meat Sci

Title:		Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
Author(s):		Sanchez del Pulgar J; Soukoulis C; Carrapiso AI; Cappellin L; Granitto P; Aprea E; Romano A; Gasperi F; Biasioli F;
Address:		"IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Department, Via E. Mach, 1, 38010S. Michele a/A, Italy"
Journal Title:		Meat Sci
Year:		2013
Volume:		20121101
Issue:		3
Page Number:		420 - 428
DOI:		10.1016/j.meatsci.2012.10.003
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
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 (H(3)O(+), NO(+) and O(2)(+)). The analysis of the lean and subcutaneous fat volatile compounds allowed a 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 H(3)O(+) in terms of classification capability and provides additional analytical insights"
Keywords:		Aldehydes/analysis *Animal Feed Animal Husbandry/methods Animals *Diet Dietary Fats/*analysis/pharmacology Ions Ketones/analysis Mass Spectrometry/methods Meat/*analysis Nuts Oleic Acid/pharmacology Poaceae Quercus Subcutaneous Fat/*metabolism Sulfur Comp;
Notes:		"MedlineSanchez del Pulgar, J Soukoulis, C Carrapiso, A I Cappellin, L Granitto, P Aprea, E Romano, A Gasperi, F Biasioli, F eng Comparative Study Research Support, Non-U.S. Gov't England 2013/01/01 Meat Sci. 2013 Mar; 93(3):420-8. doi: 10.1016/j.meatsci.2012.10.003. Epub 2012 Nov 1"