Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics

Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics

Short peptides have been spiking interest owing to their significant contribution to the taste and functional properties of dry-cured ham. In this study, a suspect screening approach based on high-resolution mass spectrometry was employed for the comprehensive characterization of the short endogenou...

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Bibliographic Details
Main Authors: Andrea Cerrato, Sara Elsa Aita, Anna Laura Capriotti, Chiara Cavaliere, Angela Michela Immacolata Montone, Carmela Maria Montone, Aldo Laganà
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:International Journal of Molecular Sciences
Subjects:
short peptides
taste peptides
dipeptides
pyroglutamyl peptides
lactoyl dipeptides
suspect screening
Online Access:https://www.mdpi.com/1422-0067/23/6/3193

Internet

https://www.mdpi.com/1422-0067/23/6/3193

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