Development of Volatile Compounds during the Manufacture of Dry-Cured "Lacón," a Spanish Traditional Meat Product

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Purriños, Laura ^a   Bermúdez, Roberto ^a   Franco, Daniel ^a   Carballo, Javier ^b   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Dry cured lac n; GC MS; Purge and trap; Volatile compounds

Indexed keywords

ALDEHYDE; SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FORELIMB; MASS FRAGMENTOGRAPHY; MEAT; SPAIN; SWINE; TASTE; TIME;

ALDEHYDES; ANIMALS; FOOD HANDLING; FOOD, PRESERVED; FORELIMB; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; SODIUM CHLORIDE; SPAIN; SUS SCROFA; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

LACON; SUIDAE;

EID: 78651413998     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01955.x     Document Type: Article

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