INFLUENCE OF PIG CROSSBREED ON THE COMPOSITION, VOLATILE COMPOUND CONTENT AND FLAVOR OF DRY CURED HAM

被引：55
|
作者：
BERDAGUE, JL
BONNAUD, N
ROUSSET, S
TOURAILLE, C
机构：
[1] Station de Recherches sur la Viande, Laboratoire Flaveur, INRA Theix
来源：
MEAT SCIENCE | 1993年 / 34卷 / 01期
关键词：
D O I：
10.1016/0309-1740(93)90022-A
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The extraction of volatile compounds from dry-cured ham using a dynamic head-space method coupled with gas chromatography mass-spectrometry (GC-MS) enabled the identification of a large number of components. Some of these compounds exhibited intense sensory characteristics during odour assessment. Using similar technology, the effect of pig crossbreeds: Landrace X Large-White, Duroc X Gascon-Meishan, Pietrain X Gascon-Meishan and Large-While X Gascon-Meishan, on both volatiles and the flavour of dry-cured hams was limited, although differences were observed in aromatic compounds like 1-octen-3-ol (mushroom), 2,3-butanedione and acetoin (butter like).
引用
收藏
页码：119 / 129
页数：11
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