Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Meat Science

Volumn 85, Issue 3, 2010, Pages 453-460

  Théron, Laetitia ^a   Tournayre, Pascal ^a   Kondjoyan, Nathalie ^a   Abouelkaram, Saïd ^a   Sante Lhoutellier V ^a   Berdagué, Jean Louis ^a  

^a UR370 QuaPA   (France)

Author keywords

Aroma; Chromatography; Dry cured ham; Olfactometry; Time of flight mass spectrometry; Volatile composition

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; GAS CHROMATOGRAPHY; HUMAN; MEAT; METHODOLOGY; ODOR; SKELETAL MUSCLE; SWINE;

ANIMALS; CHROMATOGRAPHY, GAS; HUMANS; MEAT; MUSCLE, SKELETAL; ODORS; SMELL; SWINE; VOLATILE ORGANIC COMPOUNDS;

ANIMALIA;

EID: 77954954524     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.015     Document Type: Article

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