FLAVOR COMPOUNDS OF DRY-CURED HAM

被引：146
|
作者：
BARBIERI, G
BOLZONI, L
PAROLARI, G
VIRGILI, R
BUTTINI, R
CARERI, M
MANGIA, A
机构：
[1] STN SPERIMENTALE IND CONSERVE ALIMENTARI, VIALE F TANARA 31-A, I-43100 PARMA, ITALY
[2] UNIV PARMA, IST CHIM GEN & INORGAN, I-43100 PARMA, ITALY
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 12期
关键词：
D O I：
10.1021/jf00024a013
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Volatile compounds of dry-cured Parma ham, the most representative among those of Italian style, were extracted by means of the dynamic headspace technique followed by adsorption onto Tenax traps. GC-FID and GC-FPD were used to obtain the aromatic profiles of the samples; gas chromatography-mass spectrometry was also used to identify the structure of the volatile components. One hundred twenty-two compounds were identified in this study, several of which have not been previously reported. Hydrocarbons (22), aldehydes (16), alcohols (25), and esters (28) were the prevalent volatiles. The mechanism of formation of some classes of compounds is also discussed.
引用
收藏
页码：2389 / 2394
页数：6
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