Contribution of enterococci to the volatile profile of slightly-fermented sausages

LWT

Volumn 44, Issue 1, 2011, Pages 145-152

  Latorre Moratalla, M L ^a   Bosch Fuste J ^a   Bover Cid, S ^b   Aymerich, T ^b   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b IRTA   (Spain)

Author keywords

Dry fermented sausage; Enteroccoci; GC MS; Volatile compounds

Indexed keywords

ALCOHOLS; CARBOHYDRATES; FERMENTATION; HYDROCARBONS; KETONES; MASS SPECTROMETRY; MEATS; OXIDATION; OXIDATION RESISTANCE; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

'SPICE'; DRY-FERMENTED SAUSAGES; ENTEROCCOCI; FERMENTED SAUSAGES; GAS CHROMATOGRAPHY COUPLED TO MASS SPECTROMETRY; MAIN GROUP; SEMIVOLATILE COMPOUNDS; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS; VOLATILE PROFILE;

GAS CHROMATOGRAPHY;

ENTEROCOCCUS;

EID: 77956873258     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.033     Document Type: Article

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