Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham

The most odour-active compounds of different bone tainted dry-cured Iberian hams were researched using the detection frequency method. Most of the odourants identified were found in all the Iberian hams (spoiled and unspoiled). Some compounds (ethyl butanoate, dimethyl disulfide, phenylacetaldehyde,...

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Veröffentlicht in:	Meat science 2010-05, Vol.85 (1), p.54-58
Hauptverfasser:	Carrapiso, Ana I., Martín, Lourdes, Jurado, Ángela, García, Carmen
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences boar taint Bone and Bones Bone taint spoilage capillary gas chromatography cured meats dried meat Food Handling - methods Food industries Food Microbiology Food Preservation - methods food spoilage Fundamental and applied biological sciences. Psychology Gas chromatography–olfactometry ham Meat - analysis Meat - microbiology Meat and meat product industries meat quality odor compounds Odorants - analysis Odourants off odors pork sensory evaluation Spoiled dry-cured meat Swine Volatile Organic Compounds - analysis
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