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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Detalhes bibliográficos

Principais autores:	Xiao-Sheng Liu, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song, Ye Liu, Ting-Ting Zou
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2014-11-01
coleção:	Molecules
Assuntos:	Jinhua ham aroma-active compounds GC-O-MS DHS SAFE
Acesso em linha:	http://www.mdpi.com/1420-3049/19/11/19097
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