Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Sekhon, R K ^a   Schilling, M W ^a   Phillips, T W ^b   Aikins, R M J ^b   Hasan, M M ^b   Nannapaneni, R ^a   Mikel, W B ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Carbon dioxide; Dry cured ham; Ozone; Triangle test; Volatile flavor compounds

Indexed keywords

CARBON DIOXIDE; OZONE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DOSE RESPONSE; FOOD PRESERVATION; FUMIGATION; HUMAN; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; ODOR; RANDOMIZED CONTROLLED TRIAL; SAFETY; SENSATION; SWINE; TASTE; TIME; PROCEDURES; PRODUCT SAFETY;

ANIMALS; CARBON DIOXIDE; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD PRESERVATION; FUMIGATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MEAT PRODUCTS; ODORS; OZONE; SENSATION; SWINE; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 77956122821     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01646.x     Document Type: Article

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