“…The profiles of fatty acids (Cava et al, 1997, Flores et al, 1988, Ruiz et al, 1998, triacylglycerols (Díaz et al, 1996, NarváezRivas et al, 2009, VieraAlcaide et al, 2007, hydrocarbons (VieraAlcaide et al, 2009;Gamero Pasadas et al, 2006;NarvaézRivas et al, 2008) and volatile compounds (NarvaézRivas et al, 2010(NarvaézRivas et al, , 2011 have been related with the fattening diets of Iberian pigs and can be used as chemical descriptors to differentiate among the different feeding backgrounds of the animals. Nearinfrared spectrometry (NIR) is another method that has been used for the authentication of this animal fattening diet (Arce et al, 2009;Hervás et al, 1994;Zamora Rojas et al, 2011.…”