Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections

The evolution of volatile compounds prof

The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

✍ 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