Martin-Gomez, Andres; Arroyo-Manzanares, Natalia; Rodriguez-Estevez, Vicente; Arce, Lourdes published the artcile< Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS>, HPLC of Formula: 78-70-6, the main research area is cured ham gas chromatog IMS food quality Iberian; Chemometrics; Classification; Needle; Non-destructive sampling; Volatile compounds.
Iberian cured ham from purebred pigs fattened on grazing acorns is a highly appreciated product. There are several anal. methods to avoid its labeling fraud; however, these require opening the ham. The aim of this work is testing a non-destructive sampling method which does not spoil the phys. integrity of the ham. It consists of a puncture with a needle imitating a traditional olfactory system. After removing the needle impregnated with fat, its volatiles are analyzed with a Gas Chromatog. (GC) coupled to Ion Mobility Spectrometry (IMS). The potential of this methodol. was studied analyzing 156 Iberian hams from pigs under two different feeding regimes (acorns vs. feed) and from different breed (Iberian vs. Duroc crossed). Intensity of GC-IMS plot features was extracted and chemometric differentiation models were obtained; one for feeding regime and another for breed, providing validated classification rates of 91.7% and 100%, resp. In addition, 29 features used for construction of both models were tentatively identified using chem. standards The suitability of the method for quality control anal. was characterized by means of a precision study. As a conclusion, GC-IMS becomes a useful tool to guarantee dry-cured Iberian ham authenticity and detect labeling fraud.
Meat Science published new progress about Ham. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, HPLC of Formula: 78-70-6.
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