Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)

Food Chemistry

Volumn 84, Issue 4, 2004, Pages 633-641

  Marco, A ^a   Navarro, J L ^a   Flores, M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dry fermented sausage; Sausage flavour; Solid phase microextraction; Volatile compound

Indexed keywords

2 BUTANONE; ACETIC ACID; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ACETOIN; ACETONE; ALCOHOL; ALDEHYDE; ALKANONE; BENZENE; BUTANOL; BUTYRALDEHYDE; BUTYRIC ACID; BUTYROLACTONE; CARBON DISULFIDE; CARBOXIN; DECANE; DIMETICONE; DIVINYLBENZENE; HEPTANE; HEXANE; HEXANOL; ISOBUTANOL; PENTANE; PROPANOL; PROPIONIC ACID; STYRENE; TOLUENE; VALERIC ACID; VOLATILE AGENT;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; EXPOSURE; EXTRACTION; FERMENTATION; FOOD BIOTECHNOLOGY; LIPID OXIDATION; MEAT; MOLECULAR WEIGHT; NONHUMAN; SOLID PHASE MICROEXTRACTION;

EID: 0242509886     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00288-7     Document Type: Article

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