Flavour Science: Chapter 69. Gas Chromatography Olfactometric Analysis of Some Cooked Ham Samples
- ISBN-10
- 0128067578
- ISBN-13
- 9780128067574
- Series
- Flavour Science
- Category
- Science
- Pages
- 742
- Language
- English
- Published
- 2013-07-29
- Publisher
- Elsevier Inc. Chapters
- Authors
- Josep Solà, Carlos Ibàñez, Lu Benet
Description
The Iberian pig (IB) is a breed native to Spain and Portugal with a high culinary interest. The aim of this work was to compare the effect of the pig breed, IB or Large White (LW), on cooked ham aroma by Gas Chromatography Olfactometry (GC-O). A Nasal Impact Frequency method was used as the GC-O method to obtain aromagrams from both distilled LW and IB cooked hams obtained by the simultaneous distillation-extraction method (SDE). Both aromagrams (LW and IB) had similar odor-active zones but they differed significantly in their odor intensity importance. We conclude that the main differences between LW and IB breeds were due to differences in the intensity of the most odorant-active zones.
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- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-07-29
- 742 pages
- Ebook
- Elsevier Inc. Chapters
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