Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS
The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatography-mass spectrometry (GC–MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcohols, 9 es...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2020-01-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900026S.pdf |