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J Sci Food Agric

Title:		Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques
Author(s):		Corral S; Salvador A; Flores M;
Address:		"Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Avda. Agustin Escardino 7, 46980, Paterna, Valencia, Spain"
Journal Title:		J Sci Food Agric
Year:		2015
Volume:		20140822
Issue:		6
Page Number:		1350 - 1361
DOI:		10.1002/jsfa.6830
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The use of different extraction techniques - solid phase microextraction (SPME) and solvent assisted flavour evaporation (SAFE) - can deliver different aroma profiles and it is essential to determine which is most suitable to extract the aroma compounds from dry fermented sausages. RESULTS: Forty-five aroma-active compounds were detected by SPME and SAFE, with 11 of them reported for the first time as aroma compounds in dry fermented sausages: ethyl 3-hydroxy butanoate, trimethyl pyrazine, D-pantolactone, isobutyl hexanoate, ethyl benzoate, alpha-terpineol, ethyl 3-pyridinecarboxylate, benzothiazole, 2,3-dihydrothiophene, methyl eugenol, gamma-nonalactone. The aroma concentration and odour activity values (OAVs) were calculated. Flavour reconstitution analyses were performed using 20 odorants with OAVs above 1 obtained from the SAFE and SPME extracts to prepare the aroma model. CONCLUSION: SPME and SAFE techniques were complementary and necessary to reproduce the overall dry fermented sausage aroma. The final aroma model included the odorants from both extraction techniques (SPME and SAFE) but it was necessary to incorporate the compounds 2,4-decadienal (E,E), benzothiazole, methyl eugenol, alpha-terpineol, and eugenol to the final aroma model to evoked the fresh sausage aroma although a lowest cured meat aroma note was perceived"
Keywords:		Animals Chemical Fractionation/*methods Diet Fermentation Food Technology/methods Humans Meat Products/*analysis Odorants/*analysis Solid Phase Microextraction Swine *Taste Volatile Organic Compounds/*analysis aroma fermented sausage solid phase microextr;
Notes:		"MedlineCorral, Sara Salvador, Ana Flores, Monica eng Comparative Study Research Support, Non-U.S. Gov't England 2014/07/22 J Sci Food Agric. 2015 Apr; 95(6):1350-61. doi: 10.1002/jsfa.6830. Epub 2014 Aug 22"