Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages.
The meat industry is interested in rapid control of the sensory quality of meat products. Selected ion flow tube mass spectrometry (SIFT-MS) has been applied to the rapid, real-time quantification of 31 volatile aroma compounds present in the headspace (HS) of dry fermented sausages. Three batches of fermented sausages with different fat contents (10, 20, and 30%) were monitored throughout the processing time. SIFT-MS revealed significant changes in the concentration of all the aroma compounds during the processing time. Moreover, among the various batches of the sausages, significant differences were revealed in their HS concentration of butanal, 2-pentenal, hexanal, 2-butanone, 2,3-butanedione, ethanol, ethyl formate, hexanoic acid, and dimethyl disulfide. In addition, highly volatile compounds were detected and quantified using our real-time SIFT-MS technique that are apparently not generally seen by trace gas extraction and GC techniques.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot, Valencia, Spain.
Alicia
A
Olivares
Kseniya
K
Dryahina
José Luis
JL
Navarro
Mónica
M
Flores
David
D
Smith
Patrik
P
Spanel
D000438:Alcohols / Q000737:chemistry; D000447:Aldehydes / Q000737:chemistry; D007659:Ketones / Q000737:chemistry; D013058:Mass Spectrometry / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D013457:Sulfur Compounds / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry
D000438:Alcohols; D000447:Aldehydes; D007659:Ketones; D013457:Sulfur Compounds; D055549:Volatile Organic Compounds