Determination of volatile compounds in San Daniele ham using headspace GC

Determination of volatile compounds in San Daniele ham using headspace GC–MS

Published:2008-10 Issue:2 Volume:80 Page:204-209
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gaspardo Brigitta,Procida Giuseppe,Toso Barbara,Stefanon Bruno

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Acree, T., & Arn, H. (1997). Flavornet. Gas chromatography–olfactometry (GCO) of natural products. Cornell University. Available Accessed 21.08.2007.

2. Flavour compounds of dry-cured ham;Barbieri;Journal of Agricultural and Food Chemistry,1992

3. Antioxidant properties of Rosemary oleoresin in turkey sausage;Barbut;Journal of Food Science,1985

4. Modified capillary GC/MS system enabling dynamic head space sampling with on-line cryofocusing and cold on-column injection of liquid samples;Barcarolo;Journal of High Resolution Chromatography,1997

5. Analysis of the volatile constituents of food by headspace GC–MS with reversal of the carrier gas flow during sampling;Barcarolo;Journal of High Resolution Chromatography,1992

Cited by 60 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep;Food Chemistry;2024-10

2. Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste;Foods;2024-08-13

3. Effects of temperature fluctuations on the quality and characteristic volatile compounds of large yellow croaker ( Pseudosciaena crocea) during cold chain logistics;Food Science of Animal Products;2024-06

4. Widely targeted metabolomics combined with E-tongue and E-nose reveal dynamic changes of tender coconut water in responses to the infection of Ceratocystis paradoxa;Food Chemistry;2024-05

5. Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception;Meat Science;2024-02