Volatile compounds in Yu Run Naboli Salami > Milano Salami and Hungarian Salami were analyzed by solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS). Totally 69, 59 and 63 volatile compounds were identified in Naboli Salami 、 Milano Salami and Hungarian Salami respectively Aliphatic hydrocarbon、 alcohols and aldehydes are the main volatile components,which mainly derived from lipid oxidation 、 biochemical reaction of protein and carbohydrate during the process、spices and smoking. There are some differences in the relative contents and species of different Salami.
国家科技期刊平台
NSTL
万方数据
维普
