Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

Masahiro Sugimoto,Tetsuya Sugawara,Shinichi Obiya,Ayame Enomoto,Miku Kaneko,Sana Ota,Tomoyoshi Soga,Masaru Tomita

Food Research International（2020）

引用 26|浏览17

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摘要

•Chemical properties of the ripening period of dry-cured ham were analyzed.•Metabolomic, taste sensor, and sensory evaluations were conducted.•Metabolites elucidated the sensory evaluation score and the taste sensor results.

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关键词

Dry-cured ham,Metabolomics,Ripening,Sensory evaluation,Taste sensor

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