| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7605263 | International Journal of Mass Spectrometry | 2014 | 8 Pages |
Abstract
- Different Italian PDO dry-cured hams have been evaluated by PTR-ToF-MS.
- Raw material from Italian industrial crosses has been genetically characterised.
- The effect of SCD and SREBF1 markers on volatile compound profile was studied.
- Both markers affect the volatile compound profile of dry-cured ham.
- Evident effects in San Daniele ham, moderate ones in Parma and Toscano ham.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
José Sánchez del Pulgar, Benedicte Renaville, Christos Soukoulis, Luca Cappellin, Andrea Romano, Flavia Gasperi, Edi Piasentier, Franco Biasioli,