Cilj ovog rada bio je odrediti parametre koji definiraju razlikovnost dalmatinskog, drniškog, istarskog i krčkog pršuta uz ujednačene kriterije fizikalno-kemijskih, senzorskih i instrumentalnih metoda, primjenom definiranih postupaka proizvodnje pršuta koji nose zaštićene oznake zemljopisnog podrijetla i izvornosti proizvoda. Razlikovnost pršuta u ovisnosti o različitom postupku prerade ispitivana je na osnovu fizikalno-kemijskih parametara (udjela vode, proteina, masti, pepela, NaCl, indeksa proteolize, aktiviteta vode, boje, pH vrijednosti, sastava masnih kiselina i amino kiselina, policikličkih aromatskih ugljikovodika) i senzorskih svojstava te hlapivih spojeva arome. Identificirano je 149 hlapivih komponenti, 21 masna i 21 amino kiselina te 15 policikličkih aromatskih ugljikovodika. Tehnologija prerade je značajno utjecala na različiti udio hlapivih komponenti te sastav masnih i amino kiselina. Istraživane vrste pršuta značajno se razlikuju u udjelu stearinske, plamitoleinske, oleinske i 11-oktadekenoiske kiseline te u sadržaju 18 slobodnih amino kiselina. Krčki i drniški pršut se razlikuju od dalmatinskog i istarskog pršuta u koncentraciji asparaginske i glutaminske kiseline, glicina, treonina, prolina, tirozina i lizina. Analiza glavnih komponenti pokazala je dobro razdvajanje među različitim vrstama pršuta. Dimljeni pršuti imali su veći sadržaj fenola, aromatskih ugljikovodika i kiselina te su karakterizirani aromom dima i višom L* vrijednošću, dok su nedimljeni pršuti (uz dodatak začina u fazi soljenja) pokazali veći sadržaj terpena, ketona, alkohola, estera i alifatskih ugljikovodika i karakterizirani su aromom po začinu. Temeljem dobivenih rezultata moguće je razlikovati četiri hrvatske vrste pršuta u ovisnosti o primijenjenom različitom tehnološkom procesu proizvodnje.

The aim of this study was to determine the compounds that distinct Dalmatian, Drniš, Istrian and Krk dry-cured ham, with uniform criteria of physico-chemical, sensory and instrumental methods using defined processes of production of dry-cured hams with protected geographical indication and protected designation of origin. The differentiation of dry-cured hams was based on the physico-chemical parameters (water, protein and fat content, proteolysis index, ash, NaCl, water activity, color, pH value, fatty and amino acids content, polycyclic aromatic hydrocarbons), sensory properties and volatile compounds. 149 volatile components, 21 fatty acids, 21 amino acids and 15 polycyclic aromatic hydrocarbons were identified. The processing method significantly influenced the proportion of volatile components, the composition of fatty and amino acids. The examined types of drycured ham differ in the content of stearic, palmitoleic, oleic and 11-octadecenoic acid as well as 18 free amino acids. Dalmatian and Istrian ham in the concentration of asparagine and glutamic acid, glycine, threonine, proline, tyrosine and lysine differs from the Dalmatian and Istrian dry-cured ham. The principal components analysis showed good separation between the examined dry-cured hams. Smoked dry-cured hams had a higher content of phenols, aromatic hydrocarbons and acids, and were characterized by a smoke flavor and a higher L* value while non-smoked dry-cured hams (with the addition of spices) showed higher content of terpenes, ketones, esters and aliphatic hydrocarbons and are characterized by a spicy flavor. Based on the obtained results it is possible to distinguish four Croatian dry-cured hams in relation to different production process.