Main aim of this research was to trace the development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional curing and ripening for 30 weeks. Volatiles were extracted from each 6‐week period of ripening, and overall fifty‐three aroma compounds were identified. Changes in chemical groups share between cured and fully ripened ham were observed: aldehydes (35.49 → 31.37%), ketones (25.18 → 14.62%), alcohols (17.97 → 15.74%), esters (3.37 → 12.04%), hydrocarbons (7.69 → 6.81%), fatty acids (0.02 → 0.53%), terpenes (2.26 → 9.70%) and heterocyclic aromatic compounds (0.99 → 0.78%). The 18th week of ripening is crucial for the aroma of Kumpiak podlaski ham due to start of continuous decrease in ketones and increase in esters’ and terpenes’ share. Formation of esters and terpenes originated from the presence of local herbs and the development of microflora. Principal component analysis (PCA) showed clear separation of samples from each 6‐week period of ripening. Obtained results relying on thirty‐seven compounds enabled to make a preliminary determination of ripening markers.

中文翻译：

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传统成熟过程中Kumpiak podlaski干火腿的挥发性特征的发展

这项研究的主要目的是追踪Kumpiak podlaski干腌火腿在传统腌制和熟化30周过程中挥发性成分的变化。在每个成熟期的6周内提取挥发物，并鉴定出总共53种香气化合物。观察到熟火腿和完全熟火腿之间的化学基团份额变化：醛（35.49→31.37％），酮（25.18→14.62％），醇（17.97→15.74％），酯（3.37→12.04％），烃（7.69→ 6.81％），脂肪酸（0.02→0.53％），萜烯（2.26→9.70％）和杂环芳香族化合物（0.99→0.78％）。成熟期的第18周对于Kumpiak podlaski火腿的香气至关重要，因为开始时酮的持续减少以及酯和萜烯含量的增加。酯和萜烯的形成源自当地草药的存在和微生物区系的发展。主成分分析（PCA）显示，每个成熟期6周的样品均清晰分离。依靠37种化合物获得的结果能够初步确定成熟标记。