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Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0.7%). Except volatile compounds derived from lipolysis and proteolysis the second most abundant constituents were phenols that originate from smoking phase of the production process. The most abundant phenols were: 4-methylphenol, 3-methylphenol, 2-metoxy-4-methylphenol, 2-methylphenol, 2,6-dimethoxyphenol and 4-ethyl-2 methoxyphenol. Principal components analysis showed that NaCl and ash content positively correlated with the salty taste while fat content was correlated to marbling. Water content and a w value were negatively correlated with hardness of dry-cured ham while phenols were positively corelated with smoky aroma. Due to the different volatile composition and pronounced smoky aroma, smoked drycured ham can be distinguished from other types of drycured hams.

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This study was focused on investigating possibility of histamine detection in fish by surface‐enhanced Raman spectroscopy (SERS). Four different silver colloids were used as SERS substrates in combination with different aggregation agents. Excitation wavelength, aggregating agent concentration and time of data acquisition have been optimized in order to obtain maximum enhancement of histamine signals. Best results were obtained with 514.5‐nm excitation wavelength, citrate reduced silver colloid and 0.23 mol/l NaBH4 as aggregating agents enabling detection of histamine in water solutions at concentration of 5 × 10−6 mol/l. Calibration curve was constructed by applying Langmuir adsorption isotherm formula to fit the experimental data. Because of interferences from other components, histamine was detected at concentration of 1 × 10−4 mol/l (111.2 mg/kg of fish) in fish muscle extracts. Although further improvements are needed to achieve detection and quantification of histamine at legislative set limits these results show a potential for development of new histamine detection method in fish and fish products. Copyright © 2016 John Wiley & Sons, Ltd.