Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)

Autores
Sánchez del Pulgar, José; Soukoulis, Christos; Biasioli, Franco; Cappellin, Luca; García, Carmen; Gasperi, Flavia; Granitto, Pablo Miguel; Märk, Tilmann D.; Piasentier, Edi; Schuhfried, Erna
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most important Protected Designations of Origin (PDOs): an Iberian one (Dehesa de Extremadura) and three Italian ones (Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Toscano). In total, the headspace composition and respective concentration for nine Spanish and 37 Italian dry cured ham samples were analyzed by direct injection without any pre-treatment or pre-concentration. Firstly, we show that the rapid PTR-ToF-MS fingerprinting in conjunction with chemometrics (Principal Components Analysis) indicates a good separation of the dry cured ham samples according to their production process and that it is possible to set up, using data mining methods, classification models with a high success rate in cross validation. Secondly, we exploited the higher mass resolution of the new PTR-ToF-MS, as compared with standard quadrupole based versions, for the identification of the exact sum formula of the mass spectrometric peaks providing analytical information on the observed differences. The work indicates that PTR-ToF-MS can be used as a rapid method for the identification of differences among dry cured hams produced following the indications of different PDOs and that it provides information on some of the major volatile compounds and their link with the implemented manufacturing practices such as rearing system, salting and curing process, manufacturing practices that seem to strongly affect the final volatile organic profile and thus the perceived quality of dry cured ham.
Fil: Sánchez del Pulgar, José. Universidad de Extremadura; España
Fil: Soukoulis, Christos. Instituto Agrario San Michele All; Italia
Fil: Biasioli, Franco. Instituto Agrario San Michele All; Italia
Fil: Cappellin, Luca. Instituto Agrario San Michele All; Italia
Fil: García, Carmen. Universidad de Extremadura; España
Fil: Gasperi, Flavia. Instituto Agrario San Michele All; Italia
Fil: Granitto, Pablo Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro Internacional Franco Argentino de Ciencias de la Información y Sistemas; Argentina. Universidad Nacional de Rosario; Argentina
Fil: Märk, Tilmann D.. Universidad de Innsbruck; Austria
Fil: Piasentier, Edi. University of Udine; Italia
Fil: Schuhfried, Erna. Universidad de Innsbruck; Austria
Materia
Ptr-Tof-Ms
Dry Cured Ham
Volatile Compounds
Pdo
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15251
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/15251
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)Sánchez del Pulgar, JoséSoukoulis, ChristosBiasioli, FrancoCappellin, LucaGarcía, CarmenGasperi, FlaviaGranitto, Pablo MiguelMärk, Tilmann D.Piasentier, EdiSchuhfried, ErnaPtr-Tof-MsDry Cured HamVolatile CompoundsPdohttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most important Protected Designations of Origin (PDOs): an Iberian one (Dehesa de Extremadura) and three Italian ones (Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Toscano). In total, the headspace composition and respective concentration for nine Spanish and 37 Italian dry cured ham samples were analyzed by direct injection without any pre-treatment or pre-concentration. Firstly, we show that the rapid PTR-ToF-MS fingerprinting in conjunction with chemometrics (Principal Components Analysis) indicates a good separation of the dry cured ham samples according to their production process and that it is possible to set up, using data mining methods, classification models with a high success rate in cross validation. Secondly, we exploited the higher mass resolution of the new PTR-ToF-MS, as compared with standard quadrupole based versions, for the identification of the exact sum formula of the mass spectrometric peaks providing analytical information on the observed differences. The work indicates that PTR-ToF-MS can be used as a rapid method for the identification of differences among dry cured hams produced following the indications of different PDOs and that it provides information on some of the major volatile compounds and their link with the implemented manufacturing practices such as rearing system, salting and curing process, manufacturing practices that seem to strongly affect the final volatile organic profile and thus the perceived quality of dry cured ham.Fil: Sánchez del Pulgar, José. Universidad de Extremadura; EspañaFil: Soukoulis, Christos. Instituto Agrario San Michele All; ItaliaFil: Biasioli, Franco. Instituto Agrario San Michele All; ItaliaFil: Cappellin, Luca. Instituto Agrario San Michele All; ItaliaFil: García, Carmen. Universidad de Extremadura; EspañaFil: Gasperi, Flavia. Instituto Agrario San Michele All; ItaliaFil: Granitto, Pablo Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro Internacional Franco Argentino de Ciencias de la Información y Sistemas; Argentina. Universidad Nacional de Rosario; ArgentinaFil: Märk, Tilmann D.. Universidad de Innsbruck; AustriaFil: Piasentier, Edi. University of Udine; ItaliaFil: Schuhfried, Erna. Universidad de Innsbruck; AustriaElsevier Science2011-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15251Sánchez del Pulgar, José; Soukoulis, Christos; Biasioli, Franco; Cappellin, Luca; García, Carmen; et al.; Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS); Elsevier Science; Talanta; 85; 1; 7-2011; 386-3930039-9140enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.talanta.2011.03.077info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0039914011002827info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:29Zoai:ri.conicet.gov.ar:11336/15251instacron: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:34982025-10-22 11:52:29.755CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
title Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
spellingShingle Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
Sánchez del Pulgar, José
Ptr-Tof-Ms
Dry Cured Ham
Volatile Compounds
Pdo
title_short Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
title_full Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
title_fullStr Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
title_full_unstemmed Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
title_sort Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
dc.creator.none.fl_str_mv Sánchez del Pulgar, José
Soukoulis, Christos
Biasioli, Franco
Cappellin, Luca
García, Carmen
Gasperi, Flavia
Granitto, Pablo Miguel
Märk, Tilmann D.
Piasentier, Edi
Schuhfried, Erna
author Sánchez del Pulgar, José
author_facet Sánchez del Pulgar, José
Soukoulis, Christos
Biasioli, Franco
Cappellin, Luca
García, Carmen
Gasperi, Flavia
Granitto, Pablo Miguel
Märk, Tilmann D.
Piasentier, Edi
Schuhfried, Erna
author_role author
author2 Soukoulis, Christos
Biasioli, Franco
Cappellin, Luca
García, Carmen
Gasperi, Flavia
Granitto, Pablo Miguel
Märk, Tilmann D.
Piasentier, Edi
Schuhfried, Erna
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ptr-Tof-Ms
Dry Cured Ham
Volatile Compounds
Pdo
topic Ptr-Tof-Ms
Dry Cured Ham
Volatile Compounds
Pdo
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most important Protected Designations of Origin (PDOs): an Iberian one (Dehesa de Extremadura) and three Italian ones (Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Toscano). In total, the headspace composition and respective concentration for nine Spanish and 37 Italian dry cured ham samples were analyzed by direct injection without any pre-treatment or pre-concentration. Firstly, we show that the rapid PTR-ToF-MS fingerprinting in conjunction with chemometrics (Principal Components Analysis) indicates a good separation of the dry cured ham samples according to their production process and that it is possible to set up, using data mining methods, classification models with a high success rate in cross validation. Secondly, we exploited the higher mass resolution of the new PTR-ToF-MS, as compared with standard quadrupole based versions, for the identification of the exact sum formula of the mass spectrometric peaks providing analytical information on the observed differences. The work indicates that PTR-ToF-MS can be used as a rapid method for the identification of differences among dry cured hams produced following the indications of different PDOs and that it provides information on some of the major volatile compounds and their link with the implemented manufacturing practices such as rearing system, salting and curing process, manufacturing practices that seem to strongly affect the final volatile organic profile and thus the perceived quality of dry cured ham.
Fil: Sánchez del Pulgar, José. Universidad de Extremadura; España
Fil: Soukoulis, Christos. Instituto Agrario San Michele All; Italia
Fil: Biasioli, Franco. Instituto Agrario San Michele All; Italia
Fil: Cappellin, Luca. Instituto Agrario San Michele All; Italia
Fil: García, Carmen. Universidad de Extremadura; España
Fil: Gasperi, Flavia. Instituto Agrario San Michele All; Italia
Fil: Granitto, Pablo Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Centro Internacional Franco Argentino de Ciencias de la Información y Sistemas; Argentina. Universidad Nacional de Rosario; Argentina
Fil: Märk, Tilmann D.. Universidad de Innsbruck; Austria
Fil: Piasentier, Edi. University of Udine; Italia
Fil: Schuhfried, Erna. Universidad de Innsbruck; Austria
description In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most important Protected Designations of Origin (PDOs): an Iberian one (Dehesa de Extremadura) and three Italian ones (Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Toscano). In total, the headspace composition and respective concentration for nine Spanish and 37 Italian dry cured ham samples were analyzed by direct injection without any pre-treatment or pre-concentration. Firstly, we show that the rapid PTR-ToF-MS fingerprinting in conjunction with chemometrics (Principal Components Analysis) indicates a good separation of the dry cured ham samples according to their production process and that it is possible to set up, using data mining methods, classification models with a high success rate in cross validation. Secondly, we exploited the higher mass resolution of the new PTR-ToF-MS, as compared with standard quadrupole based versions, for the identification of the exact sum formula of the mass spectrometric peaks providing analytical information on the observed differences. The work indicates that PTR-ToF-MS can be used as a rapid method for the identification of differences among dry cured hams produced following the indications of different PDOs and that it provides information on some of the major volatile compounds and their link with the implemented manufacturing practices such as rearing system, salting and curing process, manufacturing practices that seem to strongly affect the final volatile organic profile and thus the perceived quality of dry cured ham.
publishDate 2011
dc.date.none.fl_str_mv 2011-07
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/11336/15251
Sánchez del Pulgar, José; Soukoulis, Christos; Biasioli, Franco; Cappellin, Luca; García, Carmen; et al.; Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS); Elsevier Science; Talanta; 85; 1; 7-2011; 386-393
0039-9140
url http://hdl.handle.net/11336/15251
identifier_str_mv Sánchez del Pulgar, José; Soukoulis, Christos; Biasioli, Franco; Cappellin, Luca; García, Carmen; et al.; Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS); Elsevier Science; Talanta; 85; 1; 7-2011; 386-393
0039-9140
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.talanta.2011.03.077
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0039914011002827
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 12.982451

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