| Title: | Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry |
| Author(s): | Olivares A; Navarro JL; Flores M; |
| Address: | "Food Science Department, Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Spain. Food Science Department, Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC), Spain mflores@iata.csic.es" |
| ISSN/ISBN: | 1532-1738 (Electronic) 1082-0132 (Linking) |
| Abstract: | "The objective of this study was to characterize naturally fermented dry sausages produced without the use of microbial starters and to determine which odour-active compounds are responsible for their aroma. The traditional manufacture was responsible for different chemical characteristics and consumer's acceptance. The volatile compounds detected in the headspace comprised a complex mixture of volatile compounds derived from bacterial metabolism (mainly esterase activity of Staphyloccoci), spices and lipid auto-oxidation. The odour-active volatile compounds were identified using gas chromatography coupled to olfactometry (GC-O) using the detection frequency method. The aroma profile was characterized by the presence of several compounds such as acetic acid, ethyl butanoate, hexanal, methional, 1-octen-3-ol, benzeneacetaldehyde and 4-methyl-phenol. However, naturally fermented sausages were also characterized by numerous esters, both ethyl and methyl esters, which impart a wide variety of fruity notes" |
| Keywords: | "Animals Chromatography, Gas Esterases Esters/analysis *Fermentation *Food Microbiology Humans Lipid Peroxidation Meat Products/*analysis/microbiology Odorants/*analysis Olfactometry Spices Staphylococcus/metabolism Swine Volatile Organic Compounds/*analys;" |
| Notes: | "MedlineOlivares, Alicia Navarro, Jose Luis Flores, Monica eng Research Support, Non-U.S. Gov't 2013/12/18 Food Sci Technol Int. 2015 Mar; 21(2):110-23. doi: 10.1177/1082013213515500. Epub 2013 Dec 11" |
