SPME-GC-MS versus selected ion flow tube mass spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 5, 2011, Pages 1931-1938

  Olivares, Alicia ^a   Dryahina, Kseniya ^b   Navarro, José Luis ^a   Smith, David ^c   Španěl, Patrik ^b   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b J HEYROVSKÝ INSTITUTE OF PHYSICAL CHEMISTRY   (Czech Republic)

^c KEELE UNIVERSITY   (United Kingdom)

Author keywords

dry fermented sausages; oxidation; SIFT MS; volatile organic compounds

Indexed keywords

2-BUTANONE; ANALYTICAL TECHNIQUES; CORRELATION COEFFICIENT; DRY FERMENTED SAUSAGE; FAT CONTENTS; FERMENTED SAUSAGES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACES; HEXANAL; HEXANOIC ACIDS; MEAT PRODUCTS; MONITORING CHANGE; OXIDATIVE STATUS; POSITIVE CORRELATIONS; REAL TIME; SELECTED ION FLOW TUBES; SIFT-MS; SOLID-PHASE MICROEXTRACTION; SPME-GC-MS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE COMPOUNDS;

ACETIC ACID; CURING; ETHANOL; EXTRACTION; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

MEATS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; COMPARATIVE STUDY; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SOLID PHASE MICROEXTRACTION;

FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; MEAT PRODUCTS; OXIDATION-REDUCTION; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 79952165545     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104281a     Document Type: Article

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