Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile

Simple Summary Dry-cured ham has a characteristic flavor that originates from biochemical reactions during processing and seasoning of hams. In the case of Toscano dry-cured ham, the Protected Designation of Origin (PDO) states the minimum seasoning length in 12 months, but seasoning can be extended achieving favorable outcomes on sensory characteristics, and above all on aroma. The present study focused on subcutaneous fat of ham. Color of seasoned ham and fat composition of green and seasoned hams were studied. Special attention was paid on the study of volatile compounds, the main substances perceived by smell, present in fat. These compounds are present in large numbers, and they can be used as markers of a specific seasoning stage. For this purpose, they were analyzed by different statistical techniques to select the ones which are the most characteristic of each specific processing (0, 1, 3, 6 months) and seasoning (12, 14, 16, or 18 months) classes. During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flavor and economic value. This study aimed at assessing the evolution of color, fatty acids, and VOCs profile in subcutaneous fat, and, among VOCs, at identifying possible markers characterizing different seasoning length. For this purpose, a reduced pool of VOCs was selected by 3 multivariate statistical techniques (stepwise discriminant analysis, canonical discriminant analysis and discriminant analysis) to classify hams according to ripening (<12 months) or seasoning (>= 12 months) periods and also to seasoning length (S12, S14, S16, or S18 months). The main VOCs chemical families steadily increased along ripening. Aldehydes and hydrocarbons reached their peaks at S16, acids and ketones remained constant from R6 to S16, whereas esters started decreasing after 12 months of seasoning. Stepwise analysis selected 5 compounds able to discriminate between ripening and seasoning periods, with 1,1-diethoxyhexane and dodecanoic acid being the most powerful descriptors for ripening and seasoning period, respectively. Instead, 12 compounds were needed to correctly classify hams within seasoning. Among them, undecanoic acid methyl ester, formic acid ethyl ester, 2,4,4-trimethylhexane, and 6-methoxy-2-hexanone had a central role in differentiating the seasoning length.

Automated summary

Dry-cured ham has a unique flavor influenced by seasoning time, with extended seasoning improving sensory characteristics and aroma. Research on subcutaneous fat of ham revealed changes in volatile compounds during seasoning, with certain compounds acting as markers of specific seasoning stages. Proteolytic and lipolytic enzymes during processing lead to the development of volatile compounds responsible for aromas, which are essential for assessing ham quality and flavor.