Changes in the Sensory Odor Profile during <i>Chorizo</i> Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)
Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integra...
Main Authors: | Rosa Pilar Carmona-Escutia, Edith Ponce-Alquicira, María Dolores García-Parra, Socorro Josefina Villanueva-Rodríguez, Héctor B. Escalona-Buendía |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-02-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/5/932 |
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