Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry‐Cured Ham

  In the present study, volatile compounds of spoiled dry‐cured Iberian ham with deep spoilage or “bone taint” were analyzed and correlated with level of spoilage and the microorganisms detected. Volatile compounds extracted by a solid phase micro‐extraction technique were assayed by gas chromatography/mass spectrometry. The spoiled hams were evaluated sensorially, and the correlations among volatile compounds, spoilage level, and microbial counts were studied. The spoiled hams had higher concentrations of hydrocarbons, alcohols, acids, esters, pyrazines, sulfur compounds, and other minor volatile compounds than unspoiled hams. The sensorial analysis showed that the spoilage level of hams correlated with several volatile compounds, most of them associated with Gram‐positive catalase positive cocci and  Enterobacteriaceae  counts. Cyclic compounds such as cyclohexanone, some ethers, and pyrazines should be considered as indicators to monitor incipient microbial deep spoilage in the elaboration of this meat product.