Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham

Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham

The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from various chemical families and a wide range of vola...

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Bibliographic Details
Main Authors:	Katja Babič, Lidija Strojnik, Andrija Ćirić, Nives Ogrinc
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-02-01
Series:	Frontiers in Nutrition
Subjects:	dry-cured ham HS-SPME/GC-MS optimization response surface methodology validation
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1342417/full

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