hs-gc-ims - News - FoodAuthenticity2024-03-28T23:17:31Zhttps://www.foodauthenticity.global/blog/feed/tag/hs-gc-imsAuthenticating Iberian Ham Using Volatile Analysis by Gas Chromatography-Mass Spectrometry or GC-Ion Mobility Spectrometryhttps://www.foodauthenticity.global/blog/authenticating-iberian-ham-using-volatile-analysis-by-gas-chromat2021-11-13T15:30:41.000Z2021-11-13T15:30:41.000ZMark Woolfehttps://www.foodauthenticity.global/members/MarkWoolfe<div><p><a href="{{#staticFileLink}}9798465295,RESIZE_584x{{/staticFileLink}}"><img class="align-center" src="{{#staticFileLink}}9798465295,RESIZE_584x{{/staticFileLink}}" width="450" alt="9798465295?profile=RESIZE_584x" /></a></p>
<p>Dry-cured Iberian ham owes its special flavour because it is produced from pigs which feed on acorns. Spanish researchers have investigated the non-destructive authentication of Iberian ham by analysing the headspace from hams produced from different feeding regimes, and analysing the volatiles using gas chromatography coupled to either a mass spectrometer (GC-MS) or an ion mobility spectrometer (GC-IMS, which separates molecules based on their mass, shape and charge). Both instruments were able to differentiate different pig feeding regimes in hams. GC-IMS was more sensitive detecting more volatiles, but GC-MS gave better in providing quantitative results for the amount of volatiles. Using principal component analyis (PCA), the best authenticity markers for hams produced from different feeding regimes were ethanol, 2-propanol and 3-methylbutanol, 3-methylbutanal and heptane.</p>
<p>Read the abstract <a href="http://www.sciencedirect.com/science/article/abs/pii/S0308814621025462" target="_blank">here</a></p></div>