Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

- Volatiles of pork cooked ham were evaluated comparing high and low IM fat hams.
- The majority of volatiles in both breeds were derived from lipid oxidation.
- We identified 42 novel volatiles never reported before in cooked cured pork ham.
- Low IMF hams had high PUFA and elevated volatiles conferring rancid notes.
- Novel SBSE application showed high sensitivity for fatty acids and terpenes.

We studied the influence of the IMF content (high - HI vs. low - LI) and the fatty acid saturation profile on cooked cured pork ham volatiles. LI hams had higher PUFA and lower MUFA contents than HI hams. Using SPME we identified 29 compounds novel to cooked cured pork ham profiles, mostly lipid derivatives. Group differences were related to the PUFA/MUFA contents but not to the IMF content. Differences were also identified in amino acid breakdown derivatives with potential aroma implications. The SBSE method, a novelty in pork meat science, revealed differences which included board taint-related volatiles, terpenes and 36 novel compounds; 14 of these compounds were only found by the SBSE method.