Volatile Chemical Compounds in Dry‐Cured Hams ^a, ^b

Abstract

SUMMARY Volatile compounds isolated from dry‐cured hams were tentatively identified by gas chromatography retention times and further verification of the compounds made by infrared spectroscopy. These compounds were as follows: formaldehyde, acetaldehyde, propionaldehyde, isobutyraldehyde, n ‐valeraldehyde, isovaleraldehyde, acetone, diacetyl, methyl ethyl ketone, formic acid, acetic acid, propionic acid, butyric acid, and isocaproic acid. R F values and selective indicators were used to identify ammonia and methylamine. Selective trapping was used to identify hydrogen sulfide and trace amounts of disulfides and/or monosulfides.