Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

[Display omitted] •Chemical properties of the ripening period of dry-cured ham were analyzed.•Metabolomic, taste sensor, and sensory evaluations were conducted.•Metabolites elucidated the sensory evaluation score and the taste sensor results. Dry-cured ham with a long ripening period is a valuable p...

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Veröffentlicht in:	Food research international 2020-03, Vol.129, p.108850-108850, Article 108850
Hauptverfasser:	Sugimoto, Masahiro, Sugawara, Tetsuya, Obiya, Shinichi, Enomoto, Ayame, Kaneko, Miku, Ota, Sana, Soga, Tomoyoshi, Tomita, Masaru
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Dry-cured ham Food Handling Humans Meat Products - analysis Metabolomics Pork Meat - analysis Ripening Sensation Sensory evaluation Swine Taste Taste sensor
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