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J Agric Food Chem

Title:		Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches
Author(s):		Sollner K; Schieberle P;
Address:		"Lehrstuhl fur Lebensmittelchemie, Technische Universitaet Muenchen, Lichtenbergstrasse 4, D-85748 Garching, Germany"
Journal Title:		J Agric Food Chem
Year:		2009
Volume:		20090409
Issue:		10
Page Number:		4319 - 4327
DOI:		10.1021/jf900402e
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Application of aroma extract dilution analysis on an extract/distillate prepared from a Hungarian-type salami and subsequent identification experiments led to the identification of 51 of 55 odor-active compounds detected in the flavor dilution (FD) factor range of 16-4096. Nineteen of these compounds are reported for the first time as aroma components of dry-fermented sausages, among them 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), trans-4,5-epoxy-(E)-2-decenal, and bis(2-methyl-3-furyl) disulfide. The highest FD factors were found for 2-methoxyphenol (smoky, sweet), 2-methoxy-4-(2-propenyl)phenol (clove-like), 2-methoxy-4-(E)-(1-propenyl)phenol (clove-like), and acetic acid (pungent, sour). Forty-five aroma compounds were subsequently quantified using stable isotope dilution assays, and their odor activity values (OAVs; ratio of concentration to odor threshold) were calculated on the basis of odor thresholds in oil. The highest OAVs were calculated for acetic acid, acetaldehyde, 3-(methylthio)propanal, phenylacetaldehyde, 2-methoxyphenol, and 2-acetyl-1-pyrroline. A model mixture containing 33 odorants in the same concentrations as they occurred in the sausage was prepared in a matrix consisting of 44% sunflower oil and 56% aqueous phosphate buffer. A comparison of the overall aroma of this model mixture with the original showed a very high similarity, suggesting that the key aroma compounds were successfully identified"
Keywords:		"Animals Chromatography, Gas Deuterium Fermentation Humans Hungary Indicator Dilution Techniques Mass Spectrometry Meat Products/*analysis Odorants/*analysis Smell Taste Volatile Organic Compounds/analysis/chemistry;"
Notes:		"MedlineSollner, Kerstin Schieberle, Peter eng 2009/04/11 J Agric Food Chem. 2009 May 27; 57(10):4319-27. doi: 10.1021/jf900402e. Epub 2009 Apr 9"