Dipartimento di Biotecnologie Agrarie-Sezione di Scienze Animali-Via delle Cascine, 5, 50144 Firenze, Italy.
J Mass Spectrom. 2010 Sep;45(9):1056-64. doi: 10.1002/jms.1805.
The volatile compounds profile is an important feature for the characterization of dry-cured hams. Some minor typical Italian products, such as 'Toscano' ham, have been poorly studied in regards to their composition of volatile compounds. In this article, we studied the evolution of the aromatic profile of 'Toscano' dry-cured ham by solid-phase microextraction-gas chromatographic-mass spectrometry (SPME-GC-MS) with ripening. Ten right thighs were cured according to the 'Toscano' PDO protocol, sampled at 0, 1, 3, 6 and 12 months and submitted to volatile compounds analysis by SPME with a Divinylbenzene (DVB)/Carboxen/Polydimethylsiloxane (PDMS) 75-µ Stable Flex fibre. An Agilent 5975C mass selective detector (MSD) spectrometer with electron ionization (EI) source operating in scan mode within the m/z 29-350 range was used for data collection. Seven internal standards, either deuterium labeled or absent in the specimens and chosen to represent low or high boiling esters, alcohols, acids or phenols, were added to the homogenized samples and used to normalize the SPME fibre response to account for response changes upon wearing. Linear calibrations were obtained in this way for selected representative compounds. Over 60 compounds belonging to esters, aldehydes, organic acids, ketones and alcohols were identified by comparison with spectral libraries and Kovats indices. Aldehydes were the most represented chemical family, followed by organic acids, alcohols, ketones and esters. The aldehydes and ketones increased during the first 3 months, when the larger formation of volatiles occurred. For other families, the evolution over time was less evident. The principal component and discriminant analyses of the aromatic profile were effective in classifying the hams at 0, 6 or 12 months of ripening while for 1 and 3 months' samples a partial overlapping was shown. These results represent the first characterization of 'Toscano' ham and may constitute the basis to identify the best ripening time and define an analytical quality standard for this typical ham.
挥发性化合物特征是干腌火腿特征描述的重要指标。一些典型的意大利特色产品，如“托斯卡纳”火腿，其挥发性化合物组成的研究还不够完善。本文采用固相微萃取-气相色谱-质谱联用（SPME-GC-MS）技术，研究了“托斯卡纳”干腌火腿在成熟过程中芳香成分的演变。10 个右大腿按照“托斯卡纳”PDO 协议腌制，在 0、1、3、6 和 12 个月时取样，并通过 SPME 用二乙烯基苯（DVB）/Carboxen/聚二甲基硅氧烷（PDMS）75-µ Stable Flex 纤维进行挥发性化合物分析。采用 Agilent 5975C 质谱选择性检测器（MSD），电子电离（EI）源在 m/z 29-350 范围内进行扫描模式数据采集。将 7 种内标物（氘标记或样品中不存在）加入到均质化样品中，用于归一化 SPME 纤维的响应，以补偿在佩戴过程中响应的变化，这些内标物分别代表低沸点和高沸点的酯、醇、酸或酚，以此方式对选定的代表性化合物进行线性校准。通过与光谱库和科瓦茨指数比较，鉴定出 60 多种属于酯类、醛类、有机酸、酮类和醇类的化合物。醛类是最主要的化学家族，其次是有机酸、醇类、酮类和酯类。醛类和酮类在最初的 3 个月内增加，此时挥发性物质的形成量较大。对于其他家族，随时间的演变不太明显。主成分和判别分析对芳香成分的分类在 0、6 或 12 个月成熟时有效，而对于 1 和 3 个月的样品则显示出部分重叠。这些结果代表了对“托斯卡纳”火腿的首次特征描述，可能为确定最佳成熟时间和定义这种典型火腿的分析质量标准提供依据。
