Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

Food Chemistry

Volumn 192, Issue , 2016, Pages 736-744

  Montanari, Chiara ^a   Bargossi, Eleonora ^a   Gardini, Aldo ^a   Lanciotti, Rosalba ^a   Magnani, Rudy ^b   Gardini, Fausto ^a   Tabanelli, Giulia ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Clai Soc Coop   (Italy)

Author keywords

Aroma profile; Fermented meat; Linear discriminant analysis (LDA); Sausage size; Starter cultures

Indexed keywords

DISCRIMINANT ANALYSIS; EXTRACTION; FOOD PROCESSING; LACTIC ACID; MASS SPECTROMETRY; MEATS; ODORS; VOLATILE ORGANIC COMPOUNDS;

AROMA PROFILES; LACTIC ACID BACTERIA; LINEAR DISCRIMINANT ANALYSIS; PHYSICOCHEMICAL CHARACTERISTICS; PYRUVATE METABOLISM; SAUSAGE SIZE; SOLID-PHASE MICROEXTRACTION; STARTER CULTURES;

PRINCIPAL COMPONENT ANALYSIS;

2 BUTANOL; 3 CARENE; ACETOIN; ALPHA THUJENE; BETA PINENE; CARYOPHYLLENE; LIMONENE; PROPANOL; VOLATILE ORGANIC COMPOUND;

ARTICLE; DISCRIMINANT ANALYSIS; FERMENTED PRODUCT; ITALY; LACTIC ACID BACTERIUM; MASS FRAGMENTOGRAPHY; MEAT; PATTERN RECOGNITION; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; STARTER CULTURE; WATER LOSS; ANALYSIS; ANIMAL; FERMENTATION; FOOD HANDLING; ODOR; PHYSICAL CHEMISTRY; PIG; STATISTICAL MODEL;

ANIMALS; FERMENTATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LINEAR MODELS; MEAT PRODUCTS; ODORS; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84937917525     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.062     Document Type: Article

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