Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

Meat Science

Volumn 93, Issue 3, 2013, Pages 614-620

  Lorenzo, José Manuel ^a   Bedia, Mario ^b   Bañón, Sancho ^b  

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

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Acceptability; Flavour; Odour; Salami; Shelf life; Volatile compounds

Indexed keywords

ACCEPTABILITY; HEADSPACE VOLATILES; HEPTANOIC; HEXANOIC ACIDS; LIPID OXIDATION; MARKER COMPOUNDS; METHYL ESTERS; MICROBIAL ACTIVITIES; SALAMI; SHELF LIFE; STORAGE TIME; VOLATILE COMPOUNDS; VOLATILE PROFILE;

DIGITAL STORAGE; FATTY ACIDS; FLAVORS; ODORS; VOLATILE ORGANIC COMPOUNDS;

DETERIORATION;

FATTY ACID; HEPTANOIC ACID DERIVATIVE; HEXANOIC ACID DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VALERIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CONSUMER; FOOD CONTROL; FOOD STORAGE; LIPID PEROXIDATION; MEAT; METABOLISM; MICROBIOLOGY; SPICE; SWINE; TASTE;

ANIMALS; CAPROATES; CONSUMER SATISFACTION; FATTY ACIDS; FOOD MICROBIOLOGY; FOOD STORAGE; HEPTANOIC ACIDS; LIPID PEROXIDATION; MEAT PRODUCTS; PENTANOIC ACIDS; SPICES; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE ORGANIC COMPOUNDS;

EID: 84870792901     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.006     Document Type: Article

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