Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Meat Science

Volumn 137, Issue , 2018, Pages 217-227

  Petričević, Sandra ^a   Marušić Radovčić, Nives ^b   Lukić, Katarina ^b   Listeš, Eddy ^a   Medić, Helga ^b  

^a CROATIAN VETERINARY INSTITUTE   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Aroma; Dry cured ham; HS SPME GC MS; Sensory attributes; Volatile compounds

Indexed keywords

ALDEHYDES; AROMATIC COMPOUNDS; AROMATIC HYDROCARBONS; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHLORINE COMPOUNDS; CHROMATOGRAPHY; CURING; ESTERS; GAS CHROMATOGRAPHY; HYDROCARBONS; KETONES; ODORS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; PROCESSING; SENSORY ANALYSIS; SODIUM COMPOUNDS; TERPENES; VOLATILE ORGANIC COMPOUNDS;

AROMA; DRY-CURED HAM; HS-SPME-GC; SENSORY ATTRIBUTES; VOLATILE COMPOUNDS;

DRYING;

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; COLOR; DESICCATION; FOOD HANDLING; MEAT; PIG; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SALT INTAKE;

ANIMALS; COLOR; DESICCATION; FOOD HANDLING; MEAT PRODUCTS; ODORANTS; PRINCIPAL COMPONENT ANALYSIS; SODIUM CHLORIDE, DIETARY; SUS SCROFA; VOLATILE ORGANIC COMPOUNDS;

EID: 85037542094     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.12.001     Document Type: Article

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