The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, a_w, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46–49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.

这项研究的目的是从四种不同的加工方法（初级腿部治疗，腌制和吸烟阶段的差异）中表征干腌火腿。通过使用顶空-固相微萃取分离挥发性化合物，并通过气相色谱/质谱（GC / MS）分析。样品也通过感官和理化特性（水分，蛋白质，脂肪，氯化钠含量，一个评估_W¯¯， 颜色）。鉴定了149种干腌火腿的挥发性化合物，并定量了其中的15种。鉴定出的挥发性化合物属于几类化学物质：25个醛，18个苯酚，12个醇，16个萜烯，27个芳族烃，18个脂族烃，17个酮，9个酯和7种酸。火腿样品中最丰富的挥发物是醛（34.46-49.78％）。主成分分析显示各组之间有很好的分离。熏制的干腌火腿显示出较高的酚，芳香烃和酸含量，并具有烟熏香气，而未熏制的干腌火腿显示出较高的萜烯，酮，醇，酯，脂族烃含量，且具有以下特征：辛辣的香气。