Chapter 8. Flavor Development

  1. Fidel Toldrá Ph.D.

Published Online: 16 APR 2008

DOI: 10.1002/9780470385111.ch8

Dry-Cured Meat Products

Dry-Cured Meat Products

How to Cite

Toldrá, F. (2004) Flavor Development, in Dry-Cured Meat Products, Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385111.ch8

Author Information

  1. Instituto De Agroquímica Y Tecnología De Alimentos (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 3 DEC 2004

ISBN Information

Print ISBN: 9780917678547

Online ISBN: 9780470385111

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Keywords:

  • flavor generation;
  • proteolysis;
  • fermented sausages;
  • phenylalanine;
  • tryptophan

Summary

This chapter contains section titled:

  • Generation of Nonvolatile Compounds

  • Generation of Volatile Compounds

  • Sensory Characteristics

  • Relation Between Sensory Analysis and Flavor

  • References