Research on physical and chemical changes in Toscano ham lean evaluated according to three different seasoning time (14, 16 and 18 months). Analysis of volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning by SPME–GC–MS and quantitative-descriptive sensory evaluation.
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product / Sirtori, Francesco; Dimauro, Corrado; Bozzi, Riccardo; Aquilani, Chiara; Franci, Oreste; Calamai, Luca; Pezzati, Antonio; Pugliese, Carolina. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - ELETTRONICO. - (2020), pp. 0-0. [10.1007/s00217-019-03410-0]
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product
Sirtori, Francesco;Bozzi, Riccardo;Aquilani, Chiara;Franci, Oreste;Calamai, Luca;Pezzati, Antonio;Pugliese, Carolina
2020
Abstract
Research on physical and chemical changes in Toscano ham lean evaluated according to three different seasoning time (14, 16 and 18 months). Analysis of volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning by SPME–GC–MS and quantitative-descriptive sensory evaluation.
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