Correlations of sensory and volatile compounds of Spanish Serrano dry-cured ham as a function of two processing times
- Author
- FLORES, M1 ; GRIMM, C. C1 ; TOLDRA, F2 ; SPANIER, A. M1
[1] Agricultural Research Service, U.S. Department of Agriculture, Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, United States
[2] Instituto de Agroquimica y Tecnologia de Alimentos (C.S.I.C.), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain - Source
Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 6, pp 2178-2186 ; ref : 40 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse sensorielle Arôme Chromatographie phase gazeuse Composition chimique Composé volatil Durée Etude comparative Flaveur Jambon Maturation Olfactométrie Séchage Viande salée Viande sechée Espagne Produit carné Produit charcuterie Propriété organoleptique Europe
- Keyword (en)
- Sensory analysis Aroma Gas chromatography Chemical composition Volatile compound Duration Comparative study Flavor Ham Ripening Olfactometry Drying Cured meat Dried meat Spain Meat product Pork product Organoleptic properties Europe
- Keyword (es)
- Análisis sensorial Aroma Cromatografía fase gaseosa Composición química Compuesto volátil Duración Estudio comparativo Flavor Jamón Maduración Olfatometría Secado Carne salada Carne secada España Producto de carne Producto chacinería Propiedad organoléptica Europa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2704737
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf960862c 
https://dx.doi.org/10.1021/jf960862c
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