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Food Chem

Title:		Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation
Author(s):		Corral S; Leitner E; Siegmund B; Flores M;
Address:		"Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Institute of Analytical Chemistry and Food Chemistry, Graz University of Technology, Stremayrgasse, 9/2, 8010 Graz, Austria. Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain. Electronic address: mflores@iata.csic.es"
Journal Title:		Food Chem
Year:		2016
Volume:		20150603
Issue:
Page Number:		657 - 664
DOI:		10.1016/j.foodchem.2015.06.009
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study. In order to elucidate their possible origin, free amino acids (FAAs) were also determined. The volatile compounds present in the dry sausages were extracted using solvent assisted flavor evaporation (SAFE) and monitored by one and two-dimensional gas chromatography with different detectors: mass spectrometry (MS), nitrogen phosphorous (NPD), flame photometric (FPD) detectors, as well as gas chromatography-olfactometry. A total of seventeen sulfur and nitrogen compounds were identified and quantified. Among them, 2-acetyl-1-pyrroline was the most potent odor active compound, followed by methional, ethylpyrazine and 2,3-dihydrothiophene characterized by toasted, cooked potato, and nutty notes. The degradation of FAAs, generated during processing, was related to the production of aroma compounds, such as methionine forming methional and benzothiazole while ornithine was the precursor compound for 2-acetyl-1-pyrroline and glycine for ethylpyrazine"
Keywords:		Amino Acids/*chemistry Animals Fermentation Gas Chromatography-Mass Spectrometry Mass Spectrometry/methods Meat Products/analysis Nitrogen Compounds/analysis/*chemistry Red Meat Sulfur/analysis/*chemistry Swine Volatile Organic Compounds Amino acid Dry fe;
Notes:		"MedlineCorral, Sara Leitner, Erich Siegmund, Barbara Flores, Monica eng Research Support, Non-U.S. Gov't England 2015/07/28 Food Chem. 2016 Jan 1; 190:657-664. doi: 10.1016/j.foodchem.2015.06.009. Epub 2015 Jun 3"