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J Agric Food Chem

Title:		Release of volatile odor compounds from full-fat and reduced-fat frankfurters
Author(s):		Chevance FF; Farmer LJ;
Address:		"Department of Food Science, The Queen's University of Belfast, BT9 5PX, United Kingdom"
Journal Title:		J Agric Food Chem
Year:		1999
Volume:		47
Issue:		12
Page Number:		5161 - 5168
DOI:		10.1021/jf9905166
ISSN/ISBN:		0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"The effect of fat content on the release of volatile aroma compounds from frankfurters has been investigated. Although the release of most n-alkanals, alcohols, ketones, and furans was little affected by changes in the fat content of frankfurters, that of monoterpene hydrocarbons, sesquiterpene hydrocarbons, terpenes containing oxygen, cyclopentenones, phenyl propanoids, and phenols was greatly increased when the fat content was decreased. Some odors were also detected more frequently in the low-fat than in the full-fat sausages. These included smoky odors, due to phenols, spicy, synthetic, and floral odors due to terpenes, and meaty, roasted odors caused by sulfur-containing heterocyclic compounds. The release of aroma compounds from frankfurters appears to be closely related to the solvation of these compounds in the lipid phase"
Keywords:		Animals Cattle Dietary Fats/*analysis Gas Chromatography-Mass Spectrometry Humans Meat Products/*analysis Odorants/*analysis Swine *Taste Volatilization;
Notes:		"MedlineChevance, F F Farmer, L J eng Research Support, Non-U.S. Gov't 1999/12/22 J Agric Food Chem. 1999 Dec; 47(12):5161-8. doi: 10.1021/jf9905166"