Abstract
Nitrogen purge and steam distillation (NPSD), and headspace solid-phase microextraction (HS- SPME)followed by the analysis by gas chromatography and mass spectrometry (GC ; GC-MS) were compared in this research for qualitative determination of Istrian dry cured ham VOCs. A total of 54 volatile compounds were identified by HS-SPME. A total of 74 volatile compounds was found by NPSD. In conclusion, the NPSD method gave satisfactory results with minor or no interference from the sample lipid matrix. Nevertheless, due to long the NPSD extraction period, some odor-active compounds found in European hams, such as 2- methylbutanal, 3-methylbutanal, and hexanal, were lost due to their lower boiling points. On the other hand, these compounds were extracted by HS- SPME, and the method showed great susceptibility towards terpenes, but nitrogen compounds were not isolated, in contrast to NPSD. Identified volatiles were associated with added spices (terpenes such as limonene, trans-caryophyllene, -3-carene, sabinene, or linalool), lipid oxidation (carbonyl compounds such as hexadecanal, phenylacetaldehyde, nonanal, hexanal, 2- methylbutanal, or 3-methylbutanal), and amino acid catabolism (nitrogen-containing compounds such as 2, 3-dimethylpyrazine or 2, 3, 5- trimethylpyrazine).
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