Aroma Compounds in Fermented Sausages of Different Origins

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Sibylle Schmidt
  • Ralf G. Berger

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Details

OriginalspracheEnglisch
Seiten (von - bis)559-567
Seitenumfang9
FachzeitschriftLWT - Food Science and Technology
Jahrgang31
Ausgabenummer6
PublikationsstatusVeröffentlicht - Sept. 1998

Abstract

The neutral volatile fraction of a French dry fermented sausage (salami) was isolated using either variants of molecular distillation (MD), dynamic headspace enrichment, high vacuum distillation, vacuum steam distillation, or combined gel permeation chromatography/MD. The best aroma yields were obtained with the MD of the solvent extract and gel permeation chromatography/MD.

ASJC Scopus Sachgebiete

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Aroma Compounds in Fermented Sausages of Different Origins. / Schmidt, Sibylle; Berger, Ralf G.
in: LWT - Food Science and Technology, Jahrgang 31, Nr. 6, 09.1998, S. 559-567.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Schmidt S, Berger RG. Aroma Compounds in Fermented Sausages of Different Origins. LWT - Food Science and Technology. 1998 Sep;31(6):559-567. doi: 10.1006/fstl.1998.0420
Schmidt, Sibylle ; Berger, Ralf G. / Aroma Compounds in Fermented Sausages of Different Origins. in: LWT - Food Science and Technology. 1998 ; Jahrgang 31, Nr. 6. S. 559-567.
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