Researchers from IBEC, in collaboration with the University of Cordoba, recently published a study where they develop protocols that optimize the use of a technique capable of analysing, at the molecular level, substances present in the aroma of food, managing to differentiate samples of ham from Iberian pigs fed with acorn or feed. This new approach, which uses artificial intelligence to analyse the data, will simplify the analysis of aromas, and can be very useful to determine the traceability and quality of food, and fight against fraud.