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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...

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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

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