Discrimination of defective dry-cured Iberian ham determining volatile compounds by non-destructive sampling and gas chromatography

Evaluation of dry-cured Iberian ham quality is carried out by means the sense smell experts and a percentage these hams are discarded due to odour defects. However, in cellars cannot be altered sampling because they would devaluated, which makes instrumental analysis difficult. Thus, aim this work assess potential headspace gas chromatography coupled ion mobility spectrometry (HS-GC-IMS) or mass (HS-GC-MS) discriminate defective using non-destructive sampling. Fifty from pigs fed with acorns were sampled real industry setting classified according their condition (defective non-defective). Validated classification rates 80% 100% partial least squares discriminant obtained HS-GC-IMS HS-GC-MS, respectively, demonstrating methods tested, can seen as complementary traditional olfactory technique. Furthermore, volatile profile spoiled was also determined; on average, pieces showed higher values nonanal decanal. Besides that, formic acid only detected pieces. These results might lead an easier discrimination spoilage guarantee market.