title: Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
abstract: The objective of this study was to characterize naturally fermented dry sausages produced without the use of microbial starters and to determine which odour-active compounds are responsible for their aroma. The traditional manufacture was responsible for different chemical characteristics and consumer's acceptance. The volatile compounds detected in the headspace comprised a complex mixture of volatile compounds derived from bacterial metabolism (mainly esterase activity of Staphyloccoci), spices and lipid auto-oxidation. The odour-active volatile compounds were identified using gas chromatography coupled to olfactometry (GC-O) using the detection frequency method. The aroma profile was characterized by the presence of several compounds such as acetic acid, ethyl butanoate, hexanal, methional, 1-octen-3-ol, benzeneacetaldehyde and 4-methyl-phenol. However, naturally fermented sausages were also characterized by numerous esters, both ethyl and methyl esters, which impart a wide variety of fruity notes.
authors: Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.
authors: Alicia
authors: A
authors: Olivares
authors: Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.
authors: José Luis
authors: JL
authors: Navarro
authors: Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain mflores@iata.csic.es.
authors: Mónica
authors: M
authors: Flores
mesh_terms: D000818:Animals; D002849:Chromatography, Gas; D004950:Esterases; D004952:Esters / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry; D017365:Spices; D013210:Staphylococcus / Q000378:metabolism; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D004952:Esters; D055549:Volatile Organic Compounds; D004950:Esterases
keywords: Sausage; aroma; fermentation; gas chromatography-olfactometry; volatile compounds