Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique-Reference-Cited by-同舟云学术

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Published:2019-03-25 Issue:6 Volume:12 Page:1263-1284
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Domínguez Rubén,Purriños Laura,Pérez-Santaescolástica Cristina,Pateiro Mirian,Barba Francisco J.,Tomasevic Igor,Campagnol Paulo Cesar Bastianello,Lorenzo José M.^ORCID

Funder

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-019-01491-x.pdf

Reference64 articles.

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2. Andrade MJ, Córdoba JJ, Casado EM, Córdoba MG, Rodríguez M (2010) Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”. Meat Sci 85:256–264

3. Ansorena D, Gimeno O, Astiasaran I, Bello J (2001) Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona. Food Res Int 34:67–75

4. Ardö Y (2006) Flavour formation by amino acid catabolism. Biotechnol Adv 24:238–242

5. Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M (2012) Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham. J Agric Food Chem 60:7607–7615

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