The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products, contributing to savory and toasted aroma sensations, re...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/881 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|