Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile
During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flav...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-12-01
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Series: | Animals |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2615/11/1/13 |