2012•Food Science and Technology InternationalRequires access
Isolation and identification of volatile compounds of Small Tail Han sheep dry fermented sausage
Xian‐Bing Dong
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Abstract
Volatile flavor compounds of Small Tail Han sheep dry fermented sausage were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.Results indicated that total 82 volatile flavor compounds were identified including aldehydes,esters,alcohols,terpenoid and other compounds.