Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acids

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 391-399

  Durá, M Asunción ^a   Flores, Mónica ^a   Toldrá, Fidel ^a  

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

Author keywords

Amino acids; BCAA, branched chain amino acid; Debaryomyces; Dry cured sausage; PDMS, polydimethylsiloxane; SPME, solid phase microextraction; Volatile compounds; Yeast

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; AMMONIA; BRANCHED CHAIN AMINO ACID; ISOLEUCINE; LACTIC ACID; LEUCINE; VALINE; VOLATILE AGENT;

AMINO ACID COMPOSITION; ARTICLE; DEBARYOMYCES; FOOD PROCESSING; MEAT; MODEL; NONHUMAN; PH; YEAST;

DEBARYOMYCES;

EID: 1642314534     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.014     Document Type: Article

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