| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602056 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠The effect of nitrite on the formation of odorants of cooked ham was studied. ⺠The origin of odorous compounds was discussed. ⺠Sensory and instrumental analyses have elucidated the role of nitrite on the flavor of the ham. ⺠The particular role of oxidation compounds and some sulfur compounds on the ham aroma was highlighted.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Caroline Thomas, Frédéric Mercier, Pascal Tournayre, Jean-Luc Martin, Jean-Louis Berdagué,