Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)

Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integra...

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Detalles Bibliográficos
Autores principales: Carmona-Escutia, Rosa Pilar, Ponce-Alquicira, Edith, García-Parra, María Dolores, Villanueva-Rodríguez, Socorro Josefina, Escalona-Buendía, Héctor B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000412/
https://www.ncbi.nlm.nih.gov/pubmed/36900448
http://dx.doi.org/10.3390/foods12050932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000412/
https://www.ncbi.nlm.nih.gov/pubmed/36900448
http://dx.doi.org/10.3390/foods12050932

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