Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

Food Research International

Volumn 55, Issue , 2014, Pages 381-390

  Narváez Rivas, Mónica ^a   Gallardo, Emerenciana ^a   León Camacho, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Iberian ham; Patter recognitions; Purge and trap; Ripening; Volatile aldehydes; Volatile ketones

Indexed keywords

IBERIAN HAM; PATTER RECOGNITION; PURGE AND TRAP; RIPENING; VOLATILE ALDEHYDES;

ALDEHYDES; CURING; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; MEATS; SPECTROSCOPIC ANALYSIS;

DRYING;

EID: 84890132551     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.11.029     Document Type: Article

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