Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages

Talanta

Volumn 72, Issue 4, 2007, Pages 1552-1563

  Bianchi, F ^a   Cantoni, C ^b   Careri, M ^a   Chiesa, L ^b   Musci, M ^a   Pinna, A ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Dry sausages; Dynamic headspace technique; Gas chromatography mass spectrometry; Linear discriminant analysis; Principal component analysis; Volatile compounds

Indexed keywords

ALDEHYDES; AROMATIC COMPOUNDS; CONCENTRATION (PROCESS); EXTRACTION; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS;

LINEAR DISCRIMINANT ANALYSIS (LDA); SAUSAGES; TERPENES; VOLATILE COMPOUNDS;

FOOD PRODUCTS;

EID: 34248365631     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2007.02.019     Document Type: Article

References (28)

1. D.G.R. Lombardia no. VI/49424 del 7/04/2000.
2. EC Regulation 2081/92 - On the protection of geographical indications and designations of origin for agricultural products and foodstuffs (PDO/PGI). Off. J. Eur. Commun. L208 (1992) 1.
3. Barbieri G., Bolzoni L., Parolari G., Virgili R., Buttini R., Careri M., and Mangia A. J. Agric. Food Chem. 40 (1992) 2389
4. Radovic B.S., Careri M., Mangia A., Musci M., Gerboles M., and Anklam E. Food Chem. 72 (2001) 511
5. Bianchi F., Careri M., and Musci M. Food Chem. 89 (2005) 527
6. Ansorena D., Gimeno O., Astiasaran I., and Bello J. Food Res. Int. 34 (2001) 67
7. Mateo J., and Zumalacarregui J.M. Meat Sci. 44 (1996) 255
8. Moretti V.M., Madonia G., Diaferia C., Mentasti T., Paleari M.A., Panseri S., Pirone G., and Gandini G. Meat Sci. 66 (2004) 845
9. Viallon C., Berdaguè J.L., Montel M.C., Talon R., Martin J.F., Kondjoyan N., and Denoyer C. Food Res. Int. 29 (1996) 667
10. Meynier A., Novelli E., Chizzolini R., Zanardi E., and Gandemer G. Meat Sci. 51 (1999) 175
11. Sunesen L.O., Dorigoni V., Zanardi E., and Stahnke L.H. Meat Sci. 58 (2001) 93
12. Edwards R.A., Ordonez J.A., Dainty R.H., Hierro E.M., and de la Hoz L. Food Chem. 64 (1999) 461
13. Marco A., Navarro J.L., and Flores M. Food Chem. 84 (2004) 633
14. Miller J.N., and Miller J.C. Statistics and Chemometrics for Analytical Chemistry. fourth ed. (2000), Pearson Education, London, Great Britain
15. Massart D.L., Vandeginste B.G.M., Buydens L.C.M., De Jong S., Lewi P.J., and Smeyers-Verbeke J. Handbook of Chemometrics and Qualimetrics: Part A and Part B (1997), Elsevier, Amsterdam, The Netherlands
16. Arvanitoyannis I.S., and van Houwelimgen-Koukaliaroglou M. Crit. Rev. Food Sci. Nutr. 43 (2003) 173
17. Ollivier D., Artaud J., Pinatel C., Durbec J.P., and Guérère M. Food Chem. 97 (2006) 982
18. Câmara J.S., Alves M.A., and Marques J.C. Talanta 68 (2006) 1512
19. Dunlop P.J., Bignell C.M., Jackson J.F., and Brynn Hibbert D. Chemom. Intell. Lab. Syst. 30 (1995) 59
20. AOAC Official methods of analysis. 950.46. Association of Analytical Chemists, Washington DC, USA, 1990.
21. P.T. Slack, Analytical Methods Manual. Leather Head Food R.A. London, England, 1987.
22. ISO standard method 1443. International Organization for Standardization. Meat and Meat products. Determination of total fat content, 1973.
23. van den Dool H., and Kratz P.D. J. Chromatogr. 11 (1963) 463
24. F. Bianchi, M. Careri, A. Mangia, M. Musci, J. Sep. Sci., 2007, in press.
25. Demeyer D., Raemaekers M., Rizzo A., Holck A., De Smedt A., ten Brink B., Hagen B., Montel C., Zanardi E., Murbrekk E., Leroy F., Vandendriessche F., Lorentsen K., Venema K., Sunesen L., Stahnke L., De Vuyst L., Talon F., Chizzolini R., and Eerola S. Food Res. Int. 33 (2000) 171
26. Schmidt S., and Berger R.G. Z. Lebensm. Unters. Forsch 31 (1998) 559
27. Belitz H.D., Grosch W., and Schieberle P. Food Chemistry. third ed. (2004), Springer-Verlag, Berlin, Germany
28. Shaididi F. Flavour of Meat and Meat Products (1994), Blackie Academic and Profesional, London, United Kingdom