Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

The aroma-active compounds in Jinhua ham processed and stored for 9, 12, 15 and 18 months were extracted by dynamic headspace sampling (DHS) and solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In GC-O-MS, volatile compounds were...

Full description

Bibliographic Details
Main Authors: Xiao-Sheng Liu, Jian-Bin Liu, Zheng-Mao Yang, Huan-Lu Song, Ye Liu, Ting-Ting Zou
Format: Article
Language:English
Published: MDPI AG 2014-11-01
Series:Molecules
Subjects:
Jinhua ham
aroma-active compounds
GC-O-MS
DHS
SAFE
Online Access:http://www.mdpi.com/1420-3049/19/11/19097

Similar Items

Similar Items