Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham-Reference-Cited by-同舟云学术

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

Published:2010-07 Issue:3 Volume:85 Page:453-460
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Théron Laetitia,Tournayre Pascal,Kondjoyan Nathalie,Abouelkaram Saïd,Santé-Lhoutellier Véronique,Berdagué Jean-Louis

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device;Andres;Journal of Chromatography A,2002

2. Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem;Arfi;Journal of Biotechnology,2003

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

4. Food chemistry;Belitz,1999

5. Berdagué, J. L., & Tournayre, P. (2002). Key-flavour compounds and analytical aspects. In Flavour research at the down of the twenty-first century (pp. 514–519). Tec & Doc ed.

Cited by 55 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. A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C;Food Research International;2024-07

2. The Characterization and Creation;Aroma and Flavor in Product Development: Characterization, Perception, and Application;2024

3. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community;Journal of Food Science;2023-09-26

4. Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China;Food Research International;2023-07

5. Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach;J AGR FOOD CHEM;2023