The Effect of <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

The Effect of <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

The aim of the study was to evaluate the effects of <i>Salvia hispanica</i> and <i>Nigella sativa</i> seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduce...

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Bibliographic Details
Main Authors: Paula Borrajo, Małgorzata Karwowska, Jose M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Molecules
Subjects:
fermented sausage
<i>Salvia hispanica</i> seed
<i>Nigella sativa</i> seed
volatile compounds
flavor
odor
Online Access:https://www.mdpi.com/1420-3049/27/3/652

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