Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 677-684

  Andres, Ana I ^a   Cava, Ramon ^a   Ventanas, Sonia ^a   Muriel, Elena ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry cured ham; Processing conditions; Sodium chloride; SPME DED; Volatile compounds

Indexed keywords

DRYING; EXTRACTION; SAMPLING; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

PENTYLFURAN; SOLID PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

SODIUM CHLORIDE;

EID: 34547597955     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0465-z     Document Type: Article

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