"chemometrics" - 1 õppematerjal

Liha töötlemine

In this study, 41 that many of the sensory components that samples were obtained from several different give dry-cured ham its unique flavor could be areas of France and Spain. The project was explained by a small number of volatiles. designed to simulate the dry-cured ham vari- These approaches have increasingly led to ability that the consumer would find in the the relatively new area of science called market place. The hams comprised 30 white “chemometrics.” hams from different crossbreeds, eight The developments described above give Iberian hams, and three Gasconne and Basque some indication of quality-control proce- hams. The curing time varied between ham dures that could be applied to dry-cured hams types, where the French hams were cured for that could lead the way to standardization of less than 12 months apart from the Bayonne the process. However, this may not be pos- hams