Volatiles from Dalmatian prosciutto were isolated by solvent extraction (SE), simultaneous
distillation extraction (SDE) and nitrogen purge and steam distillation (NPSD) and analyzed …

Dry cured meat products, loins and sausages, have a different cured aroma due to
differences in their formulation and manufacture. In these products, savory and toasted notes …

The generation of aroma compounds through the curing process of dry fermented sausages
was studied. The most important aroma compounds were determined using their odour …

In this study two procedures for isolation of volatiles from hams were compared:
simultaneous steam distillation-extraction (SDE Likens-Nickerson) and dynamic headspace …

Smoked cooked loin is one of the most popular meat products in Poland. In this study, key
volatile compounds in this traditional Polish meat product were determined using gas …

Volatile compounds of dry-cured Parma ham, the most representative among those ofItalian
style, were extracted by means of the dynamic headspace technique followed by adsorption …

The analysis of the aroma of a food product requires the extraction of its volatile compounds.
As the composition of the extract obtained depends on the extraction method, it is important …

Volatile profiles of two Iberian dry-cured products, dry-cured loin and ham, from three
different Iberian× Duroc genotypes, was assessed. Three groups of 10 pigs, each (5 males …

The aim of this study was to characterize dry-cured hams from four different processing
methods (differences in primary leg treatment, salting and smoking phase). Volatile …

A study was conducted to compare the volatile fraction of six types of dry-cured hams from
south European countries:(1) France: Bayonne and Corsican hams;(2) Spain: Iberian and …