Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

Volatile molecules of unseasoned dry-cured loins (DCL) produced from pigs with different genetic [IB = pure Iberian, IBxD = (a (TM) Euro) Iberian x (a (TM),) Duroc (50%) and DxIB = (a (TM) Euro) Duroc x (a (TM),) Iberian (50%)] and feeding systems (MON = outdoors in montanera system, HOVE = indoors with mixed diet enriched in oleic acid and supplemented with alpha-tocopherol and CON = indoors with conventional mixed diet) were investigated using SPME coupled to gas chromatography/mass spectrometry (GC/MS). According to the overall volatiles profile of DCL, lipid oxidation and Maillard-type reactions were the main routes for volatiles generation although the contribution of mould and yeast from loin's surface should be considered. Aliphatic hydrocarbons were the major chemical family in most DCL batches while alcohols were the chemical family with the largest variety of volatile compounds. Genetic had a slight effect, with crossbreed type (IBxD vs. DxIB) being the most influential factor. Certain compounds derived from grass consumption (decane, p-xilene and three terpenes compounds) had higher chromatographic areas in IB-MON than in IB-HOVE DCL, suggesting their role as indicators of the outdoor montanera feeding system. Changes in the volatiles profile of DCL caused by the lack of seasoning were also described.