Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content

In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hyd...

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Bibliographic Details
Main Authors: Ángela Alcazar Rueda, José Marcos Jurado, Fernando de Pablos, Manuel León-Camacho
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
free amino acids
gas chromatography
mass spectrometry
iberian dry-cured ham
food authentication
chemometrics
pattern recognition
Online Access:https://www.mdpi.com/2304-8158/9/1/82

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https://www.mdpi.com/2304-8158/9/1/82

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