Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

Food Science and Technology International

Volumn 21, Issue 8, 2015, Pages 581-592

  Bermúdez, Roberto ^a   Franco, Daniel ^a   Carballo, Javier ^b   Lorenzo, José M ^a  

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

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Dry cured ham; GC MS; SPME; type of muscle; volatile compounds

Indexed keywords

ALDEHYDES; ALIPHATIC HYDROCARBONS; CURING; DRYING; ESTERS; GAS CHROMATOGRAPHY; KETONES; MEATS; MUSCLE; NATURAL GASOLINE;

CHEMICAL FAMILY; DRY-CURED HAM; EFFECT OF MUSCLES; GC/MS; HEADSPACE SOLID PHASE MICROEXTRACTION; MANUFACTURING PROCESS; SPME; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ALDEHYDE; ESTER; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CHEMISTRY; DESICCATION; FEMALE; FOOD HANDLING; MALE; MASS FRAGMENTOGRAPHY; MEAT; PIG; PROCEDURES; SENSATION; SKELETAL MUSCLE; SOLID PHASE MICROEXTRACTION; SPAIN; TASTE;

ALDEHYDES; ANIMALS; DESICCATION; ESTERS; FEMALE; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MALE; MEAT PRODUCTS; MUSCLE, SKELETAL; SENSATION; SOLID PHASE MICROEXTRACTION; SPAIN; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84946914020     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214554935     Document Type: Article

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