Journal of Chemistry

Research Article

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).


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

		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.