Different fibres for the analysis of volatile compounds in processed meat products by solid phase micro-extraction (SPME)

Veterinary Research Communications

Volumn 30, Issue SUPPL. 1, 2006, Pages 349-351

  Chiesa, Luca M ^a   Soncin, S ^a   Biondi, P A ^a   Cattaneo, P ^a   Cantoni, C ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Foods of animal origin; GC MS; SPME; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; FLAVORING AGENT; KETONE DERIVATIVE; SORBENT; VOLATILE AGENT;

ADSORPTION KINETICS; ANIMAL TISSUE; AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL REACTION; EXTRACTION; FLOW RATE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; MEAT; NONHUMAN; SENSITIVITY ANALYSIS; SOLID PHASE MICROEXTRACTION;

ANIMALIA;

EID: 33748417301     PISSN: 01657380     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11259-006-0078-9     Document Type: Article

References (2)

1. Stahnke, L.H., 1994. Aroma components from dried sausages fermented with Staphylococcus xylosus. Meat Science, 38, 39-53
2. Ramon Cava, J.R.,Ventanas, J. and Jensen, M.T., 1998. Headspace solid phasemicroextraction for the analysis of volatiles in a meat product: dry-cured Iberianham. Journal of Agricultural and Food Chemistry, 46, 4688-4694