Insights into free fatty acid profiles and oxidation on the development of characteristic volatile compounds in dry-cured ham from Dahe black and hybrid pigs

Author:

Wei Guangqiang,Li Xiang,Wang Daodian,Huang Weiwei,Shi Yanan,Huang Aixiang

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat;Bianco;Meat Science,2020

2. Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography;Bosse née Danz;Food Chemistry,2017

3. Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham;Chang;LWT - Food Science and Technology,2020

4. Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods;Chen;Food Chemistry,2021

5. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions;Czerny;European Food Research and Technology,2008

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