A non-destructive sampling method for food authentication using gas chromatography coupled to mass spectrometry or ion mobility spectrometry

被引：17

作者：

Segura-Borrego, M. P. ^{[1
]}

Martin-Gomez, A. ^{[2
]}

Rios-Reina, R. ^{[1
]}

Cardador, M. J. ^{[2
]}

Morales, M. L. ^{[1
]}

Arce, L. ^{[2
]}

Callejon, R. M. ^{[1
]}

机构：

[1] Univ Seville, Fac Farm, Dept Nutr & Bromatol Toxicol & Med Legal, Area Nutr & Bromatol, C Prof Garcia Gonzalez 2, Seville 41012, Spain

[2] Univ Cordoba, Inst Quim Fina & Nanoquim, Dept Quim Analit, Edificio Anexo Marie Curie,Campus Rabanales, Cordoba 14071, Spain

来源：

FOOD CHEMISTRY | 2022年 / 373卷

关键词：

Dry-cured Iberia n ham; HS-GC; -MS; HS-GC-IMS; Acorn-fed; Feed-f e d; Non-destructive sampling; DRY-CURED HAMS; VOLATILE COMPOUNDS; SUBCUTANEOUS FAT; IBERIAN HAM; FEEDING REGIME; HEADSPACE; PIGS;

D O I：

10.1016/j.foodchem.2021.131540

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The study of volatile compounds obtained by gas chromatography (GC) coupled to mass spectrometry (MS) or ion mobility spectrometry (IMS) may be very useful to protect food quality, especially when using a nondestructive sampling method. In this work, the authentication of the highly appreciated dry-cured Iberian ham by those techniques was studied and compared. The results obtained show the suitability of a nondestructive sampling method coupled to headspace sampling (HS)-GC-IMS or HS-GC-MS to determine volatile markers in the feeding Iberian pig regime. Although both methods were suitable to differentiate the ham categories, HS-GC-IMS was more sensitive detecting a higher number of compounds than HS-GC-MS, which provided accurate qualitative results. The results of principal component analysis showed that ethanol, 2-propanol and 3methylbutanol, identified by HS-GC-IMS, and 3-methylbutanal and heptane, identified by HS-GC-MS, could be considered potential markers to identify ham from different feeding regimes.

引用

页数：9

共 29 条

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