Headspace volatiles of dry-cured ham: A comparison of different manufacturing styles by spme and gc/ms analysis

Journal of Food Processing and Preservation

Volumn 35, Issue 6, 2011, Pages 850-860

  Lammers, Michael ^a   Dietze, Klaas ^a   Ternes, Waldemar ^a  

^a UNIVERSITY OF VETERINARY MEDICINE HANNOVER   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL METHOD; DRY-CURED HAM; FURANONES; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; GC/MS ANALYSIS; HEADSPACE CONCENTRATIONS; HEADSPACE VOLATILES; HEADSPACES; IBERIAN PIGS; KEY COMPONENT; LIPID OXIDATION; MAILLARD PRODUCTS; MAILLARD REACTION; MANUFACTURING PROCESS; QUALITY MONITORING; QUALITY PARAMETERS; ROUTINE ANALYSIS; SEMI-QUANTITATIVE; SINGLE PRODUCT; SOLID-PHASE MICROEXTRACTION; UNSATURATED ALDEHYDES;

ALDEHYDES; CHEMICAL ANALYSIS; CURING; DRYING; EXTRACTION; FLAVOR COMPOUNDS; MEATS;

QUALITY CONTROL;

SUIDAE;

EID: 83155175350     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00538.x     Document Type: Article

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