Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured ham

Branched hydrocarbons from the unsaponifiable lipid fraction of intramuscular fat from Iberian dry-cured hams were analyzed. Thirty-four hams were distributed into four groups according to the feed system of the pigs (extensive system “Montanera” and intensive system “Pienso”) and genotype (Iberian and Iberian × Duroc). A total of 35 different hydrocarbons were identified in this study. Some differences were found in the levels of branched, cyclical and unsaturated hydrocarbons as a function of the diet of the pigs (3-hexyl-1,1-dimethyl cyclopentane, p < 0.05; 3-octadecene, p < 0.01; neophytadiene, p < 0.001; 1-ethylundecyl benzene, p < 0.01; cyclohexadecane, p < 0.001; cyclotriacontane, p < 0.05). However, the genotype had a limited effect in the level of branched hydrocarbons found. The study of branched hydrocarbons in intramuscular fat from dry-cured Iberian ham allows differentiation between the pigs management systems.