Meat product aroma is affected by various meat processing factors. In this review the main
biochemical reactions involved in the development of meat product aroma (wet, dry cured …

The processing of dry-cured ham is very complex and involves numerous biochemical
reactions that are reviewed in this article. Muscle proteins undergo an intense proteolysis …

A rapid method for analyzing of **hua ham samples in different aging time was created
based on gas chromatography-ion mobility spectrometry (GC-IMS). The GC-IMS …

A direct extraction of volatile organic compounds (VOC) using HS-SPME method was
proposed. The identification and quantification of VOC of six dry-cured meat products were …

Numerous proteolytic and lipolytic reactions are involved in the generation of flavour and/or
flavour precursors in meat and meat products. Most of these reactions are known to be due …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

This study aimed to reveal the flavor formation and elucidate the key components
responsible for the Dahe black pig dry-cured ham. In this study, 172 hams were processed …

Dry-cured meat products represent a large part of the meat products on the European
market. The technologies develop for these products lead to the production of a large scale …

The application of gas chromatography–olfactometry (GC–O) in food flavour analysis
represents to be a valuable technique to characterise odour-active, as well as character …

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds
have been frequent. Often these associations are difficult to interpret or are weak in nature …