{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,25]],"date-time":"2026-04-25T00:19:55Z","timestamp":1777076395885,"version":"3.51.4"},"reference-count":69,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,12,23]],"date-time":"2020-12-23T00:00:00Z","timestamp":1608681600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Regione Toscana and Consorzio del Prosciutto Toscano"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flavor and economic value. This study aimed at assessing the evolution of color, fatty acids, and VOCs profile in subcutaneous fat, and, among VOCs, at identifying possible markers characterizing different seasoning length. For this purpose, a reduced pool of VOCs was selected by 3 multivariate statistical techniques (stepwise discriminant analysis, canonical discriminant analysis and discriminant analysis) to classify hams according to ripening (&lt;12 months) or seasoning (\u226512 months) periods and also to seasoning length (S12, S14, S16, or S18 months). The main VOCs chemical families steadily increased along ripening. Aldehydes and hydrocarbons reached their peaks at S16, acids and ketones remained constant from R6 to S16, whereas esters started decreasing after 12 months of seasoning. Stepwise analysis selected 5 compounds able to discriminate between ripening and seasoning periods, with 1,1-diethoxyhexane and dodecanoic acid being the most powerful descriptors for ripening and seasoning period, respectively. Instead, 12 compounds were needed to correctly classify hams within seasoning. Among them, undecanoic acid methyl ester, formic acid ethyl ester, 2,4,4-trimethylhexane, and 6-methoxy-2-hexanone had a central role in differentiating the seasoning length.<\/jats:p>","DOI":"10.3390\/ani11010013","type":"journal-article","created":{"date-parts":[[2020,12,23]],"date-time":"2020-12-23T12:19:51Z","timestamp":1608725991000},"page":"13","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7443-0156","authenticated-orcid":false,"given":"Francesco","family":"Sirtori","sequence":"first","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6282-0993","authenticated-orcid":false,"given":"Chiara","family":"Aquilani","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Corrado","family":"Dimauro","sequence":"additional","affiliation":[{"name":"Dipartimento di Agraria, Universit\u00e0 Degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8854-0834","authenticated-orcid":false,"given":"Riccardo","family":"Bozzi","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Oreste","family":"Franci","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Luca","family":"Calamai","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Antonio","family":"Pezzati","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3735-8714","authenticated-orcid":false,"given":"Carolina","family":"Pugliese","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, Universit\u00e0 di Firenze, Scuola di Agraria, Via delle Cascine 5, 50144 Florence, Italy"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/S0309-1740(99)00038-8","article-title":"Influence of intramuscular fat content on the quality of pig meat-2. 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