Monitoring of the Dry-Curing Process in Iberian Ham Through the Evaluation of Fat Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry and Non-Destructive Sampling.

Only 1 VOC showed a decreasing trend in the post-salting stage (isovaleric, with r −0.631) while 11 showed a constant trend (nonanal, propan-1-ol, acetic acid ethyl ester, 2-ethylfuran, 1-hydroxypropan-2-one, 3-hydroxybutan-2-one, hexan-2-one, acetic acid, propanoic acid, 2-methylbutanoic acid, and hexanoic acid).

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The signal intensities of most of the compounds identified throughout the post-salting stage (23 out of 36, understood as the sum of the intensities of their product ions) had an increasing trend, showing from weak to very strong positive Spearman correlations (from 0.502 to 0.897).

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