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Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

✍ Scribed by Armenteros, Mónica; Toldrá, Fidel; Aristoy, M.-Concepción; Ventanas, Jesús; Estévez, Mario

Book ID
127378491
Publisher
American Chemical Society
Year
2012
Tongue
English
Weight
520 KB
Volume
60
Category
Article
ISSN
0021-8561

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✍ C. Pugliese; F. Sirtori; L. Calamai; O. Franci 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 162 KB

## Abstract The volatile compounds profile is an important feature for the characterization of dry‐cured hams. Some minor typical Italian products, such as ‘Toscano’ ham, have been poorly studied in regards to their composition of volatile compounds. In this article, we studied the evolution of the