登入選單
返回Google圖書搜尋
其他書名
Chapter 69. Gas Chromatography Olfactometric Analysis of Some Cooked Ham Samples
出版Elsevier Inc. Chapters, 2013-07-29
主題Science / Life Sciences / General
ISBN01280675789780128067574
URLhttp://books.google.com.hk/books?id=6IFzDAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋The Iberian pig (IB) is a breed native to Spain and Portugal with a high culinary interest. The aim of this work was to compare the effect of the pig breed, IB or Large White (LW), on cooked ham aroma by Gas Chromatography Olfactometry (GC-O). A Nasal Impact Frequency method was used as the GC-O method to obtain aromagrams from both distilled LW and IB cooked hams obtained by the simultaneous distillation-extraction method (SDE). Both aromagrams (LW and IB) had similar odor-active zones but they differed significantly in their odor intensity importance. We conclude that the main differences between LW and IB breeds were due to differences in the intensity of the most odorant-active zones.