The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach

Journal of Mass Spectrometry

Volumn 45, Issue 9, 2010, Pages 1056-1064

  Pugliese, C ^a   Sirtori, F ^a   Calamai, L ^b,c   Franci, O ^a  

^a Sezione di Scienze Animali   (Italy)

^b Del Suolo e dell'Ambiente Agroforestale (DIPSA)   (Italy)

^c Centro Interdipartimentale di Spettrometria di Massa (CISM)   (Italy)

Author keywords

Analytical techniques; Cured products; Mass spectrometry; Meat quality; Pigs

Indexed keywords

AGILENT; ANALYTICAL TECHNIQUES; AROMATIC PROFILES; CHEMICAL FAMILY; CURED PRODUCTS; DATA COLLECTION; DRY-CURED HAM; ELECTRON IONIZATION; INTERNAL STANDARDS; LINEAR CALIBRATION; MASS SELECTIVE DETECTORS; MEAT QUALITY; PIGS; PRINCIPAL COMPONENTS; QUALITY STANDARD; REPRESENTATIVE COMPOUND; RIPENING TIME; SCAN MODE; SOLID-PHASE MICROEXTRACTION; SPECTRAL LIBRARIES; SPME-GC-MS; VOLATILE COMPOUNDS;

ALDEHYDES; BIOLOGY; CURING; DEUTERIUM; DISCRIMINANT ANALYSIS; ESTERIFICATION; ESTERS; EXTRACTION; GAS CHROMATOGRAPHY; IONIZATION OF GASES; KETONES; MASS SPECTROMETRY; MEATS; ORGANIC ACIDS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

DRYING;

ACID; ALCOHOL; ALDEHYDE; ALDEHYDE DERIVATIVE; CARBOXEN; CARBOXYLIC ACID; DEUTERIUM; DIMETICONE; DIVINYLBENZENE; ESTER; KETONE DERIVATIVE; PHENOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; DISCRIMINANT ANALYSIS; EVOLUTION; FRUIT RIPENING; IONIZATION; ISOTOPE LABELING; MASS FRAGMENTOGRAPHY; MASS SPECTROMETER; MEAT; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SAMPLING; SOLID PHASE MICROEXTRACTION;

ALCOHOLS; ALDEHYDES; ANALYSIS OF VARIANCE; ANIMALS; DISCRIMINANT ANALYSIS; ESTERS; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT; ODORS; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; SWINE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

SUIDAE;

EID: 77956818202     PISSN: 10765174     EISSN: 10969888     Source Type: Journal    
DOI: 10.1002/jms.1805     Document Type: Article

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