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Food Chem

Title:		Correlation between volatile profiles of Italian fermented sausages and their size and starter culture
Author(s):		Montanari C; Bargossi E; Gardini A; Lanciotti R; Magnani R; Gardini F; Tabanelli G;
Address:		"Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Universita degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy. Dipartimento di Scienze e Tecnologie Agro-alimentari, Universita degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy. Dipartimento di Scienze statistiche 'Paolo Fortunati', via delle Belle Arti 41, 40126 Bologna, Italy. Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Universita degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Dipartimento di Scienze e Tecnologie Agro-alimentari, Universita degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy. C.l.a.i. Soc. Coop., Via Gambellara 62, 40026 Imola, BO, Italy. Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Universita degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy. Electronic address: giulia.tabanelli2@unibo.it"
Journal Title:		Food Chem
Year:		2016
Volume:		20150716
Issue:
Page Number:		736 - 744
DOI:		10.1016/j.foodchem.2015.07.062
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aroma profiles of 10 traditional Italian fermented sausages were evaluated. The volatile organic compounds (VOCs) obtained by solid-phase microextraction and gas chromatograph-mass spectrometry were analysed using principal component analysis (PCA) and linear discriminant analysis (LDA). PCA allowed an acceptable separation but some sausage typologies were not well separated. On the other hand, the supervised approach of LDA allowed a clear grouping of the samples in relation to sausage size and starter culture. In spite of the extreme variability of the volatile profiles of the sausage typologies, this work showed the influence of diameter on VOC profile. The differences observed can be related to the effects that some fundamental physicochemical characteristics (such as water loss kinetics and oxygen availability) have on the results of ripening processes. Differences in VOC profiles were also observed due to the lactic acid bacteria used as starter cultures, with differences mainly attributable to compounds deriving from pyruvate metabolism"
Keywords:		Animals Chemical Phenomena *Fermentation Food Handling Gas Chromatography-Mass Spectrometry Linear Models Meat Products/*analysis Odorants/analysis Principal Component Analysis Solid Phase Microextraction Swine Volatile Organic Compounds/*analysis Aroma p;
Notes:		"MedlineMontanari, Chiara Bargossi, Eleonora Gardini, Aldo Lanciotti, Rosalba Magnani, Rudy Gardini, Fausto Tabanelli, Giulia eng England 2015/08/26 Food Chem. 2016 Feb 1; 192:736-44. doi: 10.1016/j.foodchem.2015.07.062. Epub 2015 Jul 16"