Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Xiao-Sheng, Liu, Jian-Bin, Yang, Zheng-Mao, Song, Huan-Lu, Liu, Ye, Zou, Ting-Ting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270803/
https://www.ncbi.nlm.nih.gov/pubmed/25415474
http://dx.doi.org/10.3390/molecules191119097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270803/
https://www.ncbi.nlm.nih.gov/pubmed/25415474
http://dx.doi.org/10.3390/molecules191119097

Ejemplares similares