A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

A tentative characterization of volatile compounds from Iberian Dry-Cured Ham according to different anatomical locations. A detailed study

The aim of this work was to carry out a characterization of the volatile fraction of 23 Iberian dry-cured hams by GC-iontrap- MS. Two different locations –subcutaneous fat and musclefrom the slices taken parallel to the femur from each ham were analyzed. The analyses were done by Gas Chromatography-...

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Bibliographic Details
Main Authors: Mónica Narváez-Rivas, Emerenciana Gallardo, José Julián Ríos, Manuel León-Camacho
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2010-12-01
Series:Grasas y Aceites
Subjects:
adipose tissue
gc-ms
iberian drycured ham
muscle
purge and trap
volatile compounds
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1047

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