Evaluation of volatile compounds in “San Daniele” dry cured ham , by SPME-GC-MS analysis In this work, the volatile fraction of “San Daniele” dry raw ham was studied using the SPME-GC-MS technique. The method used has permitted to detect over one hundred compounds present in the head space of the samples. Due to the chosen conditions, for most of the detected compounds good repeatibilty values have been obtained. The most prevalent classes of compounds were those of the alcohols and aldehydes. Moreover, the samples have revealed a broad variability of composition
Valutazione della frazione volatile del prosciutto crudo San Daniele mediante analisi SPME-GC-MS
BOSCHELLE, Ornella;CONTE, Lanfranco
2009-01-01
Abstract
Evaluation of volatile compounds in “San Daniele” dry cured ham , by SPME-GC-MS analysis In this work, the volatile fraction of “San Daniele” dry raw ham was studied using the SPME-GC-MS technique. The method used has permitted to detect over one hundred compounds present in the head space of the samples. Due to the chosen conditions, for most of the detected compounds good repeatibilty values have been obtained. The most prevalent classes of compounds were those of the alcohols and aldehydes. Moreover, the samples have revealed a broad variability of compositionFile in questo prodotto:
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