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Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 341-347

Elsevier

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Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

By Edwards R.A.   Ordonez J.A.   Dainty R.H.   Hierro E.M.   de la Hoz L.  

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Use of GC-headspace and ''electronic nose'' for the detection of volatile compounds from glucose-glycine Maillard reaction

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The effect of pH on the formation of volatile compounds in meat-related model systems

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Analysis of volatile fruit components by headspace solid-phase microextraction

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