Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet

Talanta

Volumn 81, Issue 4-5, 2010, Pages 1224-1228

  Narváez Rivas, Mónica ^a   Vicario, Isabel M ^b   Alcalde, M Jesús ^b   León Camacho, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Gas chromatography mass spectrometry; Iberian pig; Pattern recognition; Slice ham; Volatile hydrocarbons

Indexed keywords

COLUMN CHROMATOGRAPHY; CURING; DRYING; HYDROCARBONS; MASS SPECTROMETRY; MEATS; PATTERN RECOGNITION;

CAPILLARY COLUMNS; DRY-CURED HAM; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; IBERIAN PIGS; PURGE AND TRAP METHOD; SEMITENDINOSUS MUSCLES; SLICE HAM; VOLATILE HYDROCARBONS;

GAS CHROMATOGRAPHY;

HYDROCARBON;

ANALYSIS; ANIMAL; AUTOMATED PATTERN RECOGNITION; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; MASS FRAGMENTOGRAPHY; MEAT; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SWINE; VOLATILIZATION;

ANIMALS; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROCARBONS; MEAT PRODUCTS; PATTERN RECOGNITION, AUTOMATED; PRINCIPAL COMPONENT ANALYSIS; SWINE; VOLATILIZATION;

EID: 77952107538     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2010.02.013     Document Type: Article

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