Effect of nitrite on the odourant volatile fraction of cooked ham

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 432-438

  Thomas, Caroline ^b   Mercier, Frédéric ^a   Tournayre, Pascal ^a   Martin, Jean Luc ^b   Berdagué, Jean Louis ^a  

^a UR370 QuaPA   (France)

^b IFIP Laboratoire d'Essais et de Mesures Physiques   (France)

Author keywords

Chromatography olfactometry; Cooked ham; Key odourants; Mass spectrometry; Nitrite

Indexed keywords

COOKED HAM; COOKED MEAT; KEY ODOURANTS; NITRITE; SODIUM NITRITE; VOLATILE FRACTIONS;

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SULFUR COMPOUNDS; SULFUR DETERMINATION; THERMAL PROCESSING (FOODS);

MEATS;

SODIUM NITRITE; SULFUR DERIVATIVE;

AROMA; ARTICLE; COOKED FOOD; ENVIRONMENTAL TEMPERATURE; FATTY ACID OXIDATION; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PERCEPTION; REACTION ANALYSIS; SNIFFING;

ADULT; ANIMALS; COOKING; FEMALE; FOOD ADDITIVES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MEAT PRODUCTS; ODORS; SMELL; SODIUM NITRITE; SWINE; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 84875925764     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.033     Document Type: Article

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