Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Food Chemistry

Volumn 201, Issue , 2016, Pages 334-338

  Sidira, Marianthi ^a,b   Kandylis, Panagiotis ^a   Kanellaki, Maria ^a   Kourkoutas, Yiannis ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

HS SPME GC MS; Immobilized L. casei ATCC 393; Probiotic sausages; Volatiles; Wheat

Indexed keywords

CARBONYL COMPOUNDS; CHEMICAL ANALYSIS; CURING; ESTERS; FLAVOR COMPOUNDS; MEATS; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS; SALTS; VOLATILE ORGANIC COMPOUNDS;

HS-SPME-GC; IMMOBILIZED L. CASEI ATCC 393; PROBIOTICS; VOLATILES; WHEAT;

DRYING;

CARBONYL DERIVATIVE; CARBOXYLIC ACID; ESTER; HYDROCARBON; INORGANIC SALT; PROBIOTIC AGENT; SULFUR DERIVATIVE; TERPENE; VOLATILE AGENT;

ARTICLE; CHEMOMETRICS; FERMENTATION; IMMOBILIZED CELL; LACTOBACILLUS CASEI; MASS FRAGMENTOGRAPHY; MEAT; NONHUMAN; SOLID PHASE MICROEXTRACTION; ANALYSIS; CHEMISTRY; PROCEDURES;

FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; PROBIOTICS; SALTS;

EID: 84961368577     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.084     Document Type: Article

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