Characterization of the most odor-active compounds of Iberian ham headspace

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 7, 2002, Pages 1996-2000

  Carrapiso, Ana I ^a   Ventanas, Jesús ^a   García, Carmen ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured meat; Iberian ham; Odor active compounds; Olfactometry; Purge and trap

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; ALDEHYDE DERIVATIVE; ESTER; KETONE; KETONE DERIVATIVE; NITROGEN DERIVATIVE; SULFUR DERIVATIVE;

ANIMAL; ARTICLE; FOOD PRESERVATION; GAS CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; MEAT; MEAT INDUSTRY; NONHUMAN; NUTRITIONAL SCIENCE; ODOR; OLFACTOMETRY; SPAIN; SWINE;

ANIMALIA; SUS SCROFA;

ALCOHOLS; ALDEHYDES; ANIMALS; CHROMATOGRAPHY, GAS; ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KETONES; MEAT PRODUCTS; NITROGEN COMPOUNDS; ODORS; SMELL; SULFUR COMPOUNDS; SWINE;

EID: 0037181302     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011094e     Document Type: Article

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