Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

Abstract

Key flavour volatile compounds were monitored during ripening of dry-cured ham by solid-phase microextraction (SPME) coupled to a new direct-extraction device (DED). DED allows the insertion of the SPME fibre into the core of solid materials with no damage to the fibre. This enables extraction of volatiles from solid foodstuffs while avoiding sample handling. Major groups of volatile compounds extracted with SPME–DED agreed with available scientific literature about dry-cured ham volatiles. Moreover, volatile compounds previously highlighted as quality markers in dry-cured ham, such as 3-methylbutanal or hexanal, were satisfactorily extracted using SPME–DED. Changes in the profile of volatile compounds throughout the processing followed a typical pattern of volatile compounds formation. Therefore, SPME–DED appears as a new and promising method for monitoring ripening of dry-cured hams with no depreciation of the product, which might substitute traditional subjective methods currently used in the ham processing industry. However, the use of the internal standard method is not possible with this technique. Therefore, results using SPME–DED only point out a trend in the volatile profile. Further attempts relating data obtained using SPME–DED in dry-cured hams with sensory and chemical data from the same samples would be necessary for optimising this method as a quality control method in dry-cured ham industries.