Headspace concentration of selected dry-cured aroma compounds in model systems as affected by curing agents

Food Chemistry

Volumn 102, Issue 2, 2007, Pages 488-493

  Flores, M ^a   Gianelli, M P ^b   Perez Juan M ^a   Toldra F ^a  

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

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Aroma; Curing agents; Dry cured products; Headspace; SPME

Indexed keywords

ALKANONE; ASCORBIC ACID; BUTYRALDEHYDE; FLAVORING AGENT; GLUCOSE; HEXANAL; NITRATE; NITRITE; SODIUM CHLORIDE; VOLATILE AGENT;

ARTICLE; GAS CHROMATOGRAPHY; MEAT; SOLID PHASE MICROEXTRACTION;

EID: 33947329611     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.04.011     Document Type: Article

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