title: Key aroma components of a dry-cured sausage with high fat content (sobrassada).
abstract: The key aroma components and the lipolysis in a dry cured sausage 'Sobrassada of Mallorca from black pig' were studied. Sobrassada was characterized by a fatty acid profile with a high content of monounsaturated fatty acids and by the generation during the curing process of polyunsaturated free fatty acids that were oxidized to generate flavor compounds. Eighty-four different volatile compounds were identified and three of them were for the first time detected in dry sausages (methyl nonanoate, 1-methyl-1H-pyrrole and 2-acetyl pyrrole). Thirty-five different aroma active zones were found. The aroma of sobrassada was not only due to compounds already detected as essential contributors in dry sausages (3-methyl butanoic acid, ethyl 3-methyl butanoate, 2, 3-butanedione and acetic acid) but also to other compounds such as ethyl octanoate, furfural, benzaldehyde, (Z)-2-nonenal, 4-methyl-phenol, delta-hexalactone, heptanoic acid, 2-pentylfuran and 2-acetyl-pyrrole which gave specific aroma notes.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain.
authors.forename: M P
authors.initials: MP
authors.lastname: Gianelli
authors.forename: A
authors.initials: A
authors.lastname: Olivares
authors.forename: M
authors.initials: M
authors.lastname: Flores
mesh_terms: D000818:Animals; D005223:Fats / Q000737:chemistry*; D005230:Fatty Acids, Nonesterified / Q000737:chemistry; D005519:Food Preservation / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D013552:Swine
chemical_list: D005223:Fats; D005230:Fatty Acids, Nonesterified