Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

Volatile compounds evolution throughout the ripening of dry-cured Iberian hams with different salt content (6% vs. 3% of salt w/w) and processing temperature conditions (traditional processing vs. modified processing) was studied using solid-phase microextraction coupled to a direct extraction device (SPME-DED). Traditional processing implied an increase in the temperatures (28 °C) during an intermediate period (drying phase) of the processing, while in the modified process temperature was maintained at 19 °C. Enhanced temperatures in the traditional processing did not increase compounds from lipid oxidation such as hexanal, heptanal, octanal or nonanal. Salt level did not show any effect on volatiles during processing except for 2-pentylfuran during the drying stage (day 177). Although none of the volatile compounds monitored showed significant differences in the final sampling, the ratio between hexanal and octanal plus nonanal, that of hexanal and 3-methylbutanal plus 2-methylbutanal and that of hexanal and γ-octalactone were significantly higher in hams processed under modified system, in which the temperature is lower in the drying stage.