Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile.

Animals (Basel) · 2020 · PMC7824319 · PMID 33374799

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an increasing trendno p-value reported

Carboxylic acids showed an increasing trend from green to seasoned hams.

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a positive trendno p-value reported

In fact, unsaturated aldehydes have their origin in the autoxidation of unsaturated fatty acids, in particular linoleic and linolenic acid that, in this study, although not significantly, showed a positive trend up to 14 months and then they slowly decreased.

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