title: Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.
abstract: BACKGROUND
  The use of different extraction techniques - solid phase microextraction (SPME) and solvent assisted flavour evaporation (SAFE) - can deliver different aroma profiles and it is essential to determine which is most suitable to extract the aroma compounds from dry fermented sausages.
  
  
  RESULTS
  Forty-five aroma-active compounds were detected by SPME and SAFE, with 11 of them reported for the first time as aroma compounds in dry fermented sausages: ethyl 3-hydroxy butanoate, trimethyl pyrazine, D-pantolactone, isobutyl hexanoate, ethyl benzoate, α-terpineol, ethyl 3-pyridinecarboxylate, benzothiazole, 2,3-dihydrothiophene, methyl eugenol, γ-nonalactone. The aroma concentration and odour activity values (OAVs) were calculated. Flavour reconstitution analyses were performed using 20 odorants with OAVs above 1 obtained from the SAFE and SPME extracts to prepare the aroma model.
  
  
  CONCLUSIONS
  SPME and SAFE techniques were complementary and necessary to reproduce the overall dry fermented sausage aroma. The final aroma model included the odorants from both extraction techniques (SPME and SAFE) but it was necessary to incorporate the compounds 2,4-decadienal (E,E), benzothiazole, methyl eugenol, α-terpineol, and eugenol to the final aroma model to evoked the fresh sausage aroma although a lowest cured meat aroma note was perceived.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Corral
authors.forename: Ana
authors.initials: A
authors.lastname: Salvador
authors.forename: Mónica
authors.initials: M
authors.lastname: Flores
mesh_terms: D000818:Animals; D005591:Chemical Fractionation / Q000379:methods*; D004032:Diet; D005285:Fermentation; D005524:Food Technology / Q000379:methods; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis*; D052617:Solid Phase Microextraction; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: aroma; fermented sausage; solid phase microextraction (SPME); solvent-assisted flavour evaporation (SAFE); volatile compound