Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages.

Abstract

In order to chacterize two kinds of typical Italian dry-sausages, namely "Salame Mantovano" and "Salame Cremonese", the volatile composition was determined for seven samples of "Salame Mantovano" and for five samples of "Salame Cremonese". The study was performed by the dynamic headspace extraction technique (DHS) coupled with gas chromatography-mass… (More)
DOI: 10.1016/j.talanta.2007.02.019

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@article{Bianchi2007CharacterizationOT, title={Characterization of the aromatic profile for the authentication and differentiation of typical Italian dry-sausages.}, author={F. Bianchi and Carlo Cantoni and Maria Careri and Luis Quero Chiesa and Michele Musci and Antonio Daniele Pinna}, journal={Talanta}, year={2007}, volume={72 4}, pages={1552-63} }