Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

Monitoring quality changes in dry‐cured mutton ham during processing

(2021) Xin Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions

(2021) Wenqian Li et al.   FOOD RESEARCH INTERNATIONAL

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

(2020) Xing Chen et al.   FOOD CHEMISTRY

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

(2020) Yanbo Wang et al.   FOOD MICROBIOLOGY

Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

(2019) Heikki Aisala et al.   FOOD CHEMISTRY

Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

(2019) M. López-Pedrouso et al.   FOOD RESEARCH INTERNATIONAL

Physical properties, compositions and volatile profiles of Chinese dry-cured hams from different regions

(2019) Fuyang Li et al.   Journal of Food Measurement and Characterization

1H-NMR-based water-soluble low molecular weight compound characterization and free fatty acid composition of five kinds of Yunnan dry-cured hams

(2019) Shuyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of the aroma changes of Zhengrong vinegar during different processing steps by SPME–GC–MS and GC-O

(2019) Sam Al-Dalali et al.   Journal of Food Measurement and Characterization

Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

(2019) Masahiro Sugimoto et al.   FOOD RESEARCH INTERNATIONAL

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Synergistic approaches for odor active compounds monitoring and identification: State of the art, integration, limits and potentialities of analytical and sensorial techniques

(2018) P. Giungato et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication

(2018) Lara Corsini et al.   FOOD CHEMISTRY

Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography-mass spectrometry/olfactometry and partial least squares regression

(2017) Man Zhang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

(2017) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

(2017) Dong Xia et al.   JOURNAL OF FOOD QUALITY

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

(2017) Chao-Zhi Zhu et al.   JOURNAL OF FOOD SCIENCE

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

(2016) Yali Dang et al.   International Journal of Food Engineering

Comparison of entire male and immunocastrated pigs for dry-cured ham production under two salting regimes

(2016) Martin Škrlep et al.   MEAT SCIENCE

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

(2016) Dong Uk Ahn et al.   RADIATION PHYSICS AND CHEMISTRY

Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection

(2016) Yali Dang et al.   International Journal of Food Engineering

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography–olfactometry (HS-SPME–GC–O): Altering sample amount, diluting the sample or adjusting split ratio?

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Identification and origin of odorous sulfur compounds in cooked ham

(2014) Caroline Thomas et al.   FOOD CHEMISTRY

Aroma-Active Compounds in Jinhua Ham Produced With Different Fermentation Periods

(2014) Xiao-Sheng Liu et al.   MOLECULES

Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of Iberian dry-cured ham. Prediction of the curing time

(2013) Mónica Narváez-Rivas et al.   FOOD RESEARCH INTERNATIONAL

Proteolysis, protein oxidation and protease activity in dry-cured Xuanwei ham during the salting stages

(2011) Zhenyu Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

(2011) Riccardo Benedini et al.   MEAT SCIENCE

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham

(2010) Laetitia Théron et al.   MEAT SCIENCE

Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham

(2009) Shan Xiao et al.   FOOD CHEMISTRY

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

(2008) A.J. Pham et al.   MEAT SCIENCE

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE