Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Changes in SPME-extracted volatile compounds from Iberian ham during ripening

A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available) and a HO-Pienso system (indoor-based, with a high oleic acid concentrate). The effect of the...

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Bibliographic Details
Main Authors: Ángela Jurado, Ana I. Carrapiso, Jesús Ventanasa, Carmen García
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2009-07-01
Series:Grasas y Aceites
Subjects:
feeding system
iberian ham
ripening time
solid-phase microextraction
spme
volatile compounds
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/575

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/575

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