Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Food Analytical Methods

Volumn 12, Issue 6, 2019, Pages 1263-1284

  Domínguez, Rubén ^a   Purriños, Laura ^a   Pérez Santaescolástica, Cristina ^a   Pateiro, Mirian ^a   Barba, Francisco J ^b   Tomasevic, Igor ^c   Campagnol, Paulo Cesar Bastianello ^d   Lorenzo, José M ^a  

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

^b UNIVERSITY OF VALENCIA   (Spain)

^c UNIVERSITY OF BELGRADE   (Serbia)

^d FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Aroma; Food analysis; Gas chromatography mass spectrometry; Meat products; Volatile compounds

Indexed keywords

AROMATIC COMPOUNDS; CURING; DEGRADATION; DRYING; KETONES; MASS SPECTROMETRY; MEATS; ODORS; ORGANIC POLLUTANTS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

AROMA; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MEAT PRODUCTS; VOLATILE COMPOUNDS;

GAS CHROMATOGRAPHY;

EID: 85069831378     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-019-01491-x     Document Type: Article

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