A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC

Volatile compounds in meat and meat products

“…Analyses showed the presence of: benzaldehyde, 2-heptanone, hexanal, hexanol, limonene, 3-methylbutanal, 2-nonanone, octanol, pentanol, propanone, and butanol (Luna et al, 2006;Garcia-Gonzalez et al, 2008). …”

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

“…Several volatile compounds, like hexanal and heptanal, are always present. However, there are others, such as limonene, that has been associated with feed (Luna et al, 2006). Also, many compounds show values that are significantly different, depending on the animals´ feed .…”

“…The determination of volatile compounds has been made in samples taken from the muscles of any piece (slices), like Biceps femoris, semitendinosus or semimembranosus (García et al, 1991;López et al, 1992;Sabio et al, 1998;Timón et al, 1998;Luna et al, 2006;Andrés et al, 2007;Ramírez y Cava, 2007;García-González et al, 2008). Like in the evolution of glyceride compounds, the volatile compound fraction of subcutaneous and intermuscular fat has been poorly studied or characterized (Timón et al, 2001).…”

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

“…Although SPME has maximum sensitivity at the equilibrium point, full equilibrium is not necessary for the purpose of identification of volatiles and for quantification of the same, because of the linear relationship between the amount of analyte absorbed by the SPME fiber and its initial concentration in the sample matrix under nonequilibrium conditions (Shang et al 2002). The use of SPME in conjunction with GC-MS has been reported for the extraction of organic compounds from several matrices such as Salmonella-infected beef (Ogihara et al 2000), cooked beef (Machiels and Istasse 2003), cured hams (Gianelli et al 2002;Luna et al 2006), pork (Elmore et al 2000;Ramírez et al 2004), cooked turkey (Brunton et al 2002), chicken myofibrils (Goodridge et al 2003) and fermented sausages (Marco et al 2004). SPME has also proven to be useful for the detection of contamination of food by microbial pathogens.…”