The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

2010 ◽  
Vol 45 (9) ◽  
pp. 1056-1064 ◽  
Author(s):  
C. Pugliese ◽  
F. Sirtori ◽  
L. Calamai ◽  
O. Franci
Keyword(s):  
Volatile Compounds ◽  
Dry Cured Ham

scholarly journals A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

2010 ◽  
Vol 61 (4) ◽  
pp. 369-377 ◽  
Author(s):  
Manuel León-Camacho ◽  
Mónica Narváez-Rivas ◽  
Emerenciana Gallardo ◽  
José Julián Ríos
Keyword(s):  
Volatile Compounds ◽  
Dry Cured Ham

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

2006 ◽  
Vol 110 (1) ◽  
pp. 8-18 ◽  
Author(s):  
A MARTIN ◽  
J CORDOBA ◽  
E ARANDA ◽  
M CORDOBA ◽  
M ASENSIO
Keyword(s):  
Volatile Compounds ◽  
Fungal Population ◽  
Dry Cured Ham

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

1997 ◽  
Vol 45 (6) ◽  
pp. 2178-2186 ◽  
Author(s):  
Mónica Flores ◽  
Casey C. Grimm ◽  
Fidel Toldrá ◽  
Arthur M. Spanier
Keyword(s):  
Volatile Compounds ◽  
Processing Times ◽  
Dry Cured Ham

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

Meat Science ◽  
2014 ◽  
Vol 96 (4) ◽  
pp. 1409-1416 ◽  
Author(s):  
Nives Marušić ◽  
Sanja Vidaček ◽  
Tibor Janči ◽  
Tomislav Petrak ◽  
Helga Medić
Keyword(s):  
Volatile Compounds ◽  
Quality Parameters ◽  
Dry Cured Ham

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109071 ◽  
Author(s):  
Chang-Yu Zhou ◽  
Yi Le ◽  
Yan-Yan Zheng ◽  
Juan-Juan Wang ◽  
Gang Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Cured Ham
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