Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 10, 2009, Pages 4319-4327

  Söllner, Kerstin ^a   Schieberle, Peter ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma extract dilution analysis; Aroma reconstitution; Dry fermented sausage; Odor activity value; Odor thresholds

Indexed keywords

DEUTERIUM; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; HUMAN; HUNGARY; INDICATOR DILUTION CURVE; MASS SPECTROMETRY; MEAT; ODOR; TASTE;

ANIMALS; CHROMATOGRAPHY, GAS; DEUTERIUM; FERMENTATION; HUMANS; HUNGARY; INDICATOR DILUTION TECHNIQUES; MASS SPECTROMETRY; MEAT PRODUCTS; ODORS; SMELL; TASTE; VOLATILE ORGANIC COMPOUNDS;

HELIANTHUS; SYZYGIUM AROMATICUM;

EID: 66149089085     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900402e     Document Type: Article

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