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...

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Bibliographic Details

Published in:	Animals
Main Authors:	Francesco Sirtori, Chiara Aquilani, Corrado Dimauro, Riccardo Bozzi, Oreste Franci, Luca Calamai, Antonio Pezzati, Carolina Pugliese
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Subjects:	pork solid-phase microextraction mass spectrometry aroma meat
Online Access:	https://www.mdpi.com/2076-2615/11/1/13