Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 283-290

  Flores, Mónica ^a   Olivares, Alicia ^a  

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

Author keywords

Butylated hydroxytoluene; Dry fermented sausage; Flavour release; Oxidation; Saliva; Volatile

Indexed keywords

ACIDS; BIOCHEMISTRY; BODY FLUIDS; CHEMICAL OXYGEN DEMAND; CHROMATOGRAPHIC ANALYSIS; CURING; EXTRACTION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; PARAFFINS; VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANTS; AROMA COMPOUNDS; BACTERIAL METABOLISMS; BUTYLATED HYDROXYTOLUENE; EXTRACTION TECHNIQUES; FERMENTED SAUSAGES; FLAVOUR RELEASE; HEADSPACE; HEXANAL; OXIDATION PROCESSES; PENTANEDIONE; PENTANOIC ACIDS; PROPANAL; RELEASE RATES; SALIVA; SIGNIFICANT REDUCTIONS; VOLATILE; VOLATILE COMPOUNDS;

MEATS;

BACTERIA (MICROORGANISMS);

EID: 56249132082     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0933-8     Document Type: Article

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