Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods

Molecules

Volumn 18, Issue 4, 2013, Pages 3927-3947

  García González, Diego L ^a   Aparicio, Ramón ^a   Aparicio Ruiz, Ramón ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acids; Aroma; Dry cured ham; HPLC; HS GCMS; Volatile compounds

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; AMINO ACID; ESTER; FURAN DERIVATIVE; HYDROCARBON; KETONE; N HEXANAL; N-HEXANAL; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BREEDING; FOOD HANDLING; FRANCE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; ODOR; SPAIN; SWINE;

ALCOHOLS; ALDEHYDES; AMINO ACIDS; ANIMALS; BREEDING; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ESTERS; FOOD HANDLING; FRANCE; FURANS; HYDROCARBONS; KETONES; MEAT PRODUCTS; ODORS; SPAIN; SULFUR COMPOUNDS; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84876762457     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules18043927     Document Type: Article

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