Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

Autores
Sanchez del Pulgar, J.; Soukoulis, S.; Carrapiso, A. I.; Cappellin, L.; Granitto, Pablo Miguel; Aprea, E.; Romano, A; Gasperini, F.; Biasioli, F.
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 we implemented the novel switchable reagent ions system which allows the use of different precursor ions (H3O+, NO+ and O2+). The analysis of the lean and subcutaneous fat volatile compounds allowed 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 H3O+ in terms of classification capability and provides additional analytical insights.
Fil: Sanchez del Pulgar, J.. Fondazione Edmund Mach. Research and Innovation Centre; Italia. Universidad de Extremadura. Facultad de Veterinaria; Argentina
Fil: Soukoulis, S.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Carrapiso, A. I.. Universidad de Extremadura. Escuela de Ingenierías Agrarias; España
Fil: Cappellin, L.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Granitto, Pablo Miguel. Universidad Nacional de Rosario; Argentina
Fil: Aprea, E.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Romano, A. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Gasperini, F.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Biasioli, F.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Materia
Dry Cured Ham
Rearing System
Proton Transfer Reaction Mass Spectrometry
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/3176
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MSSanchez del Pulgar, J.Soukoulis, S.Carrapiso, A. I.Cappellin, L.Granitto, Pablo MiguelAprea, E.Romano, AGasperini, F.Biasioli, F.Dry Cured HamRearing SystemProton Transfer Reaction Mass Spectrometryhttps://purl.org/becyt/ford/1.2https://purl.org/becyt/ford/1https://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4The 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 we implemented the novel switchable reagent ions system which allows the use of different precursor ions (H3O+, NO+ and O2+). The analysis of the lean and subcutaneous fat volatile compounds allowed 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 H3O+ in terms of classification capability and provides additional analytical insights.Fil: Sanchez del Pulgar, J.. Fondazione Edmund Mach. Research and Innovation Centre; Italia. Universidad de Extremadura. Facultad de Veterinaria; ArgentinaFil: Soukoulis, S.. Fondazione Edmund Mach. Research and Innovation Centre; ItaliaFil: Carrapiso, A. I.. Universidad de Extremadura. Escuela de Ingenierías Agrarias; EspañaFil: Cappellin, L.. Fondazione Edmund Mach. Research and Innovation Centre; ItaliaFil: Granitto, Pablo Miguel. Universidad Nacional de Rosario; ArgentinaFil: Aprea, E.. Fondazione Edmund Mach. Research and Innovation Centre; ItaliaFil: Romano, A. Fondazione Edmund Mach. Research and Innovation Centre; ItaliaFil: Gasperini, F.. Fondazione Edmund Mach. Research and Innovation Centre; ItaliaFil: Biasioli, F.. Fondazione Edmund Mach. Research and Innovation Centre; ItaliaElsevier Sci Ltd2013-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/3176Sanchez del Pulgar, J.; Soukoulis, S.; Carrapiso, A. I.; Cappellin, L.; Granitto, Pablo Miguel; et al.; Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS; Elsevier Sci Ltd; Meat Science; 93; 3; 3-2013; 420-4280309-1740enginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2012.10.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:35:12Zoai:ri.conicet.gov.ar:11336/3176instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:35:12.616CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
title Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
spellingShingle Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
Sanchez del Pulgar, J.
Dry Cured Ham
Rearing System
Proton Transfer Reaction Mass Spectrometry
title_short Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
title_full Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
title_fullStr Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
title_full_unstemmed Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
title_sort Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
dc.creator.none.fl_str_mv Sanchez del Pulgar, J.
Soukoulis, S.
Carrapiso, A. I.
Cappellin, L.
Granitto, Pablo Miguel
Aprea, E.
Romano, A
Gasperini, F.
Biasioli, F.
author Sanchez del Pulgar, J.
author_facet Sanchez del Pulgar, J.
Soukoulis, S.
Carrapiso, A. I.
Cappellin, L.
Granitto, Pablo Miguel
Aprea, E.
Romano, A
Gasperini, F.
Biasioli, F.
author_role author
author2 Soukoulis, S.
Carrapiso, A. I.
Cappellin, L.
Granitto, Pablo Miguel
Aprea, E.
Romano, A
Gasperini, F.
Biasioli, F.
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Dry Cured Ham
Rearing System
Proton Transfer Reaction Mass Spectrometry
topic Dry Cured Ham
Rearing System
Proton Transfer Reaction Mass Spectrometry
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.2
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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 we implemented the novel switchable reagent ions system which allows the use of different precursor ions (H3O+, NO+ and O2+). The analysis of the lean and subcutaneous fat volatile compounds allowed 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 H3O+ in terms of classification capability and provides additional analytical insights.
Fil: Sanchez del Pulgar, J.. Fondazione Edmund Mach. Research and Innovation Centre; Italia. Universidad de Extremadura. Facultad de Veterinaria; Argentina
Fil: Soukoulis, S.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Carrapiso, A. I.. Universidad de Extremadura. Escuela de Ingenierías Agrarias; España
Fil: Cappellin, L.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Granitto, Pablo Miguel. Universidad Nacional de Rosario; Argentina
Fil: Aprea, E.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Romano, A. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Gasperini, F.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
Fil: Biasioli, F.. Fondazione Edmund Mach. Research and Innovation Centre; Italia
description 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 we implemented the novel switchable reagent ions system which allows the use of different precursor ions (H3O+, NO+ and O2+). The analysis of the lean and subcutaneous fat volatile compounds allowed 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 H3O+ in terms of classification capability and provides additional analytical insights.
publishDate 2013
dc.date.none.fl_str_mv 2013-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/3176
Sanchez del Pulgar, J.; Soukoulis, S.; Carrapiso, A. I.; Cappellin, L.; Granitto, Pablo Miguel; et al.; Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS; Elsevier Sci Ltd; Meat Science; 93; 3; 3-2013; 420-428
0309-1740
url http://hdl.handle.net/11336/3176
identifier_str_mv Sanchez del Pulgar, J.; Soukoulis, S.; Carrapiso, A. I.; Cappellin, L.; Granitto, Pablo Miguel; et al.; Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS; Elsevier Sci Ltd; Meat Science; 93; 3; 3-2013; 420-428
0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2012.10.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Sci Ltd
publisher.none.fl_str_mv Elsevier Sci Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083478749184000
score 13.22299

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