title: Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'.
abstract: Volatile compounds from 'Chouriço Grosso', a Protected Geographical Indication (PGI) dry fermented and ripened pork sausage, were analyzed by a purge and trap - gas chromatography-mass spectrometry system (PT/GC/MS) and compared with those from sausages obtained through a modified drying/smoking technique. At the end of the processing (40 days), the two major groups of volatiles present in both types of sausages were sulphur compounds and hydrocarbons. Total volatiles concentration was about 71 mg/kg and 99 mg/kg, respectively for traditional and modified processes. After 3 months at storage, sulphur compounds presented the highest relative values 39.4% (w/w) for traditional batch, while both sulphur compounds, 26.3% (w/w) and alcohols, 26.5% (w/w), showed identical quantities in the modified batch. By extending the product life time up to 12 months, an increase in the concentrations was observed, 193 and 266 mg/kg, respectively for traditional and modified processes. The relative quantities of the different groups diverged between the products assayed, with hydrocarbons and alcohols, and sulfur compounds and hydrocarbons predominating, by decreasing order, in traditional and modified processes, respectively.
authors.affiliation: Departamento de Tecnologia das Indústrias Alimentares, INETI, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal. ana.partidario@inrb.pt
authors.forename: A M
authors.initials: AM
authors.lastname: Partidário
authors.forename: C
authors.initials: C
authors.lastname: Roseiro
authors.forename: C
authors.initials: C
authors.lastname: Santos
mesh_terms: D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D055549:Volatile Organic Compounds