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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/15251
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/15251 |
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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 Técnicas2025-09-29T10:19:48Zoai: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:34982025-09-29 10:19:49.247CONICET 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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1844614172916056064 |
score |
13.070432 |