Valutazione della frazione volatile del prosciutto crudo San Daniele mediante analisi SPME-GC-MS

Evaluation of volatile compounds in \u201cSan Daniele\u201d dry cured ham , by SPME-GC-MS analysis In this work, the volatile fraction of \u201cSan Daniele\u201d dry raw ham was studied using the SPME-GC-MS technique. The method used has permitted to detect over one hundred compounds present in the head space of the samples. Due to the chosen conditions, for most of the detected compounds good repeatibilty values have been obtained. The most prevalent classes of compounds were those of the alcohols and aldehydes. Moreover, the samples have revealed a broad variability of compositio