Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment
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DOI: 10.3390/foods14132305
Abstract: The evaluation of aroma-active profiles in dry-cured hams is crucial for determining quality, flavor, consumer acceptance, and economic value. This study characterized the volatile compounds in five varieties of dry-cured hams using gas chromatography-mass spectrometry-olfactometry… read more here.
Keywords: assessment; cured hams; electronic nose; compounds five ... See more keywords