Stearoyl-CoA desaturase and sterol regulatory binding protein 1 markers: Effect on the volatile profile of dry-cured Parma, San Daniele and Toscano hams as detected by PTR-ToF-MS

- Different Italian PDO dry-cured hams have been evaluated by PTR-ToF-MS.
- Raw material from Italian industrial crosses has been genetically characterised.
- The effect of SCD and SREBF1 markers on volatile compound profile was studied.
- Both markers affect the volatile compound profile of dry-cured ham.
- Evident effects in San Daniele ham, moderate ones in Parma and Toscano ham.