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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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2014-11-01
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| Schriftenreihe: | Molecules |
| Schlagworte: | |
| Online-Zugang: | http://www.mdpi.com/1420-3049/19/11/19097 |
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