Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC

The influence of the volatile compounds on the characterization of Spanish and French dry-cured hams was studied. Thirty volatiles were quantified in each one of four locations ( biceps femoris, semimembranosus and semitendinosus muscles and subcutaneous fat) of 29 dry-cured hams by solid-phase micr...

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Veröffentlicht in:	Meat science 2005-04, Vol.69 (4), p.635-645
Hauptverfasser:	Sánchez-Peña, Carolina M., Luna, Guadalupe, García-González, Diego L., Aparicio, Ramón
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences chemical composition Chemometrics cured meats dried meat Dry-cured ham food analysis Food industries Fundamental and applied biological sciences. Psychology geographical variation ham Meat and meat product industries meat quality microextraction provenance sensory properties solid phase extraction Solid-phase microextraction Volatile compound volatile organic compounds
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