{"@context":"https://schema.org","@type":"ScholarlyArticle","headline":"Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham.","author":[{"@type":"Person","name":"R. Sekhon"},{"@type":"Person","name":"M. Schilling"},{"@type":"Person","name":"T. Phillips"},{"@type":"Person","name":"R. Aikins"},{"@type":"Person","name":"M. Hasan"},{"@type":"Person","name":"R. Nannapaneni"},{"@type":"Person","name":"W. Mikel"}],"datePublished":"2010","isPartOf":{"@type":"Periodical","name":"Journal of food science"},"identifier":"https://doi.org/10.1111/j.1750-3841.2010.01646.x","description":"\n Abstract: \n Randomized complete block designs with 3 replications were utilized to evaluate the effects of carbon dioxide (CO\n 2\n ) (0% at 96 h, 60% at 48 h, and 60% at 96 h) and ozone (O\n 3\n ) (0 and 175 ppm for 48 h) on the volatile flavor compound concentrations in dry‐cured ham. Minimal differences existed in the presence and concentration of aroma active compounds in both CO\n 2\n and O\n 3\n fumigated hams but phenols were slightly more prevalent (\n P\n < 0.05) in the CO\n 2\n treatments and oxidation compounds were slightly elevated (\n P\n < 0.05) in the ozone treated samples when compared to the control. Triangle tests (\n n\n = 54 and 56) indicated that consumers could not discern (\n P\n > 0.75) between the control hams and the hams that were fumigated with CO\n 2\n and O\n 3\n , respectively. This study revealed that there were minimal aroma/flavor differences among the ham treatments between 0 and 60% CO\n 2\n for 96 h; and also between 0 and 175 ppm O\n 3\n .\n ","url":"https://innscience.ca/en/community/literature/doi_10_1111_j_1750_3841_2010_01646_x"}