Journal of Chemistry

Research Article

Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami

Table 4

Supplementary material V. Volatile compounds detected in “Filetto Baciato” salami during ripening (ng g⁻¹).


RT^a	LRI^b	Compounds	Origin^c							Method of identification^g
RT^a	LRI^b	Compounds	Origin^c	Min^e	Max^f	Min	Max	Min	Max	Method of identification^g

		Terpenes
5.55	755	-Pinene	S	20.65	25.69	36.63	791.65	0.00	95.20	MS + LRI
8.81	884	-Pinene	S	25.99	72.45	0.00	50.48	138.03	1384.00	MS + LRI
9.79	923	Sabinene	S	0.00	51.02	7.84	735.94	19.92	1316.24	MS + LRI
11.20	979	3-Carene	S	0.00	98.43	292.32	2246.35	771.73	3978.16	MS + LRI
12.05	1013	-Phellandrene	S	0.00	1.89	20.21	177.46	54.41	316.97	MS + LRI
12.51	1031	-Mircene	S	0.00	3.75	14.98	146.02	39.23	258.11	MS + LRI
13.69	1078	Limonene	S	20.10	22.28	108.44	1178.92	282.31	2082.59	MS + LRI
16.51	1190	-Terpinene	S	0.00	0.00	0.00	39.94	0.00	70.46	MS + LRI
16.74	1199	Cymene	S	0.00	0.00	11.68	182.24	30.73	318.32	MS + LRI
20.84	1362	Fenchone	S	0.00	2.26	0.00	2.29	0.00	5.19	MS + LRI
22.26	1419	Copaene	S	0.00	0.00	0.67	5.72	1.50	9.99	MS + LRI
22.46	1427	Terpen	S	0.00	0.00	0.00	15.73	0.00	27.48	ms
22.98	1447	Terpen	S	0.00	0.00	0.00	17.02	0.00	29.32	ms
23.31	1460	Canphor	S	0.00	0.00	0.00	32.78	0.00	56.49	MS + LRI
24.37	1503	Terpen	S	1.20	13.01	1.99	423.55	4.80	733.92	ms
25.13	1533	trans--Caryophyllene	S	0.00	10.37	49.71	826.57	118.47	1391.62	MS + LRI
26.75	1597	Humulene	S	0.00	0.00	1.28	11.08	3.00	19.82	MS + LRI
Tot.				67.94	301.15	545.75	6883.74	1464.13	12093.88
		Aldehydes
20.50	1349	Nonanal	LO	0.00	0.00	4.56	26.24	10.84	45.64	MS + LRI
25.86	1562	Benzenacetaldehyde	AC	0.00	0.00	13.29	68.57	32.60	122.71	MS + LRI
Tot.				0.00	0.00	5.90	94.81	43.44	168.35
		Ketones
2.12	618	2-Propanone	MI	0.00	0.00	97.39	493.34	256.34	835.77	MS + LRI
2.91	650	2-Butanone	F	0.00	0.00	106.31	1387.93	267.35	2484.82	MS + LRI
16.98	1209	3-Hydroxy-2-butanone	F	0.00	19.53	0.00	1365.82	0.00	2418.43	MS + LRI
20.92	1365	2-Nonanone	LO	0.00	0.00	0.00	10.24	0.00	17.85	MS + LRI
Tot.				0.00	0.00	203.70	3257.33	523.69	5756.87
		Alcohols
3.49	673	Ethanol	F	0.00	1048.40	122.71	6118.70	306.49	10849.91	MS + LRI
5.97	771	2-Butanol	F	0.00	0.00	25.67	459.59	74.57	831.53	MS + LRI
10.9	967	2-Methyl-1-propanol	AC	0.00	28.74	0.00	0.00	0.00	0.00	MS + LRI
13.40	1067	Alcohol	MI	0.00	10.47	0.00	1100.83	0.00	1752.47	ms
14.55	1112	Alcohol	MI	0.00	3.27	0.00	0.00	0.00	0.00	ms
14.75	1120	3-Methyl-1-butanol	AC	0.00	123.69	14.11	154.43	38.10	271.58	MS + LRI
16.87	1204	3-Methyl-3-buten-1-ol	AC	0.00	0.00	0.00	29.60	0.00	51.69	MS + LRI
16.36	1184	1-Pentanol	LO	0.00	0.00	1.03	17.05	2.80	30.05	MS + LRI
18.68	1276	3-Methyl-2-buten-1-ol	AC	0.00	0.00	0.44	54.84	1.11	96.30	MS + LRI
18.85	1283	Alcohol	MI	0.00	0.00	0.00	17.40	0.00	30.50	ms
19.53	1310	1-Hexanol	LO	0.00	0.00	2.62	15.71	6.59	27.39	MS + LRI
22.04	1410	1-Octen-3-ol	LO	0.00	0.00	1.85	10.27	4.75	17.81	MS + LRI
23.09	1452	2-Ethyl-1-hexanol	MI	0.00	0.00	0.00	39.98	0.00	68.54	MS + LRI
23.99	1487	Alcohol	ME	0.00	0.00	0.00	80.67	0.00	144.95	MS + LRI
31.05	1768	Benzenethanol	MI	0.00	0.00	0.00	10.54	0.00	18.48	MS + LRI
Tot.				0.00	1214.57	168.43	8109.61	434.41	14191.20
		Free fatty acids
21.61	1393	Acetic acid		88.19	144.31	30.18	2017.36	67.93	3533.31	MS + LRI
23.71	1476	Propanoic acid		0.00	1.90	0.00	31.71	0.00	55.38	MS + LRI
24.99	1527	2-Methyl-propanoic acid		0.00	1.04	0.00	46.84	0.00	82.87	MS + LRI
26.22	1576	Butanoic acid		5.51	24.77	0.00	162.43	0.00	283.71	MS + LRI
27.09	1611	3-Methyl butanoic acid		1.40	1.68	0.00	81.99	0.00	144.55	MS + LRI
28.34	1660	Pentanoic acid		0.00	0.51	0.00	0.00	0.00	0.00	MS + LRI
29.80	1718	Hexanoic acid		0.71	2.86	0.00	16.99	0.00	30.28	MS + LRI
Tot.				95.81	177.07	30.18	2357.32	67.93	4130.10
		Esters
3.08	656	Acetic acid ethyl ester	ME	75.96	138.53	0.00	0.00	0.00	0.00	MS + LRI
Tot.				75.96	138.53	0.00	0.00	0.00	0.00
		Sulfur compounds
3.80	685	Allyl methyl sulfide	S	0.00	80.77	24.34	1554.58	72.00	2742.01	MS + LRI
17.04	1211	Dithiopentane	S	0.00	0.00	5.05	62.31	13.03	107.33	MS + LRI
22.59	1432	Sulfur compound	S	0.00	0.00	0.00	61.81	0.00	106.95	ms
28.3	1659	Diallyl sulfone	S	0.00	0.72	0.00	35.92	0.00	62.22	MS + LRI
Tot.				0.00	81.49	29.39	1714.62	85.03	3018.51
		Nitrogen compounds
28.62	1671	Nitrogen compound	MI	0.00	0.00	0.00	90.89	0.00	156.80	ms
Tot.				0.00	0.00	0.00	90.89	0.00	156.80
		Lactones
26.04	1569	2(3H)-Furanone, dihydro	LO	0.00	2.29	0.00	0.00	0.00	0.00	MS + LRI
Tot.				0.00	2.29	0.00	0.00	0.00	0.00

Retention time of volatile compounds. Kovats index calculated for RTX-WAX capillary column (Castello, 1999) [14]. Origin: F (carbohydrate fermentation); AC (amino acid catabolism); LO (lipid oxidation); ME (microbial esterification); S (spices and condiments); MI (miscellaneous: contaminants, unknown). ^dRipening time according to experimental plan. ^eMinimum extracted quantities (ng 4-methyl-2-pentanone equivalents g salami⁻¹). Value 0 means that trace amounts were detected (<0.1 ng g⁻¹). ^fMaximum extracted quantities (ng 4-methyl-2-pentanone equivalents g salami⁻¹). Value 0 means that trace amounts were detected (<0.1 ng g⁻¹). ^gMS + LRI, mass spectrum, and LRI agree with those of authentic compounds; ms + lri, mass spectrum, and LRI in agreement with the literature; mass spectrum agrees with spectrum in the NIST library Mass Spectral Database.