Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham.

ABSTRACT: The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of volatilities of different molecular masses. In this study, we systematically optimized and validated an analytical method for quantifying VOCs in dry-cured ham using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Optimal SPME conditions were determined through both an experimental procedure (one-factor-at-a-time) and response surface methodology (RSM), revealing that a 60-min equilibration at 70°C, a 60-min extraction at the same temperatur

SUBMITTER: Babic K 

PROVIDER: S-EPMC10867123 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature