Chemical and Microbiological Characterization for PDO Labelling of Typical East Piedmont (Italy) Salami
Table 6
Volatile compounds detected in “Salamini di Mandrogne” salami (ng g−1).
RTa
LRIb
Compounds
Originc
Method of identificationg
Mine
Maxf
Terpenes
6.14
755
-Pinene
S
0.00
675.10
MS + LRI
9.75
884
-Pinene
S
31.35
1636.87
MS + LRI
12.17
979
3-Carene
S
0.00
204.03
MS + LRI
12.98
1013
-Phellandrene
S
0.00
7.32
MS + LRI
13.45
1031
-Myrcene
S
0.00
55.99
MS + LRI
14.56
1078
Limonene
S
35.00
722.61
MS + LRI
14.87
1125
Eucalyptol
S
0.00
78.98
MS + LRI
16.51
1190
-Terpinene
S
0.00
36.01
MS + LRI
23.73
1477
Canphor
S
0.00
5.45
MS + LRI
24.74
1517
Linalool
S
5.92
26.52
MS + LRI
25.70
1533
trans--Caryophyllene
S
14.58
219.65
MS + LRI
27.17
1614
Humulene
S
0.00
7.98
MS + LRI
27.70
1635
Terpen
S
0.00
1.16
MS + LRI
34.20
1893
Eugenol
S
0.00
4.09
MS + LRI
Tot.
86.85
3681.76
Ketones
4.92
743
2,3-Butanedione
F
0.00
446.48
MS + LRI
14.04
1092
2-Octanone
LO
0.00
1.70
MS + LRI
17.78
1209
3-Hydroxy-2-butanone
F
579.38
52656.86
MS + LRI
Tot.
579.38
53105.04
Alcohols
3.85
673
Ethanol
F
110.24
15032.00
MS + LRI
10.24
967
2-Methyl-1-propanol
0.00
325.00
MS + LRI
11.54
993
1-Methoxy-2-propanol
0.00
39.18
MS + LRI
12.68
1038
1-Butanol
F
0.00
35.03
MS + LRI
13.86
1085
Alcohol
0.00
2.17
Ms
15.49
1120
3-Methyl-1-butanol
AC
0.00
4116.36
MS + LRI
16.82
1202
Alcohol
0.00
2.62
Ms
17.00
1208
1-Pentanol
LO
0.00
140.41
MS + LRI
20.11
1310
1-Hexanol
LO
0.00
201.62
MS + LRI
22.58
1431
1-Octen-3-ol
LO
4.63
115.49
MS + LRI
Tot.
114.87
20009.88
Free fatty acids
22.27
1393
Acetic acid
131.03
626.36
MS + LRI
23.53
1469
Formic acid
0.00
1.20
MS + LRI
24.31
1476
Propanoic acid
0.00
14.52
MS + LRI
25.00
1527
2-Methyl-propanoic acid
0.00
12.57
MS + LRI
26.22
1576
Butanoic acid
72.00
8.86
MS + LRI
27.08
1611
3-Methyl-butanoic acid
7.12
37.29
MS + LRI
28.39
1662
Pentanoic acid
0.00
11.77
MS + LRI
30.38
1718
Hexanoic acid
4.00
30.96
MS + LRI
Tot.
214.15
743.53
Sulfur compounds
4.24
685
Allyl methyl sulfide
S
0.00
947.78
MS + LRI
7.37
827
Mercapto acetone
S
0.00
22.06
MS + LRI
16.18
1177
Sulfur compound
S
0.00
41.57
Ms
23.12
1453
Diallyl disulfide
S
7.78
25.93
MS + LRI
28.30
1659
Sulfur compound
S
0.00
7.04
Ms
29.43
1704
Sulfur compound
S
0.00
0.60
Ms
Tot.
7.78
1044.98
Lactones
26.04
1569
2(3H)-Furanone, dihydro
LO
1.61
18.29
MS + LRI
Tot.
1.61
18.29
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.