Effect of fat content on aroma generation during processing of dry fermented sausages.
Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, determined by free fatty acid content and thiobarbituric acid reactive substances (TBARS), respectively. A total of 95 volatile compounds were identified using SPME, GC and mass spectrometry (MS). Fat reduction decreased the generation of lipid derived volatile compounds during processing while those generated from bacterial metabolism increased, although only at the first stages of processing. The consumers preference in aroma and overall quality of high and medium fat sausages was related to the aroma compounds hexanal, 2-nonenal, 2,4-nonadienal, ethyl butanoate and 1-octen-3-ol which contributed green, medicinal, tallowy, fruity and mushroom notes.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino, 7. 46980 Paterna, Valencia, Spain.
Alicia
A
Olivares
José Luis
JL
Navarro
Mónica
M
Flores
D000818:Animals; D004041:Dietary Fats / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005285:Fermentation; D005511:Food Handling; D005518:Food Preferences; D057141:Food, Preserved / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D006841:Hydrocarbons, Aromatic / Q000032:analysis* / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D011786:Quality Control; D012677:Sensation; D012903:Smell; D052617:Solid Phase Microextraction; D013030:Spain; D034421:Sus scrofa; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D013997:Time Factors
D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified; D006841:Hydrocarbons, Aromatic; D017392:Thiobarbituric Acid Reactive Substances