title: Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.
abstract: The aroma profiles of 10 traditional Italian fermented sausages were evaluated. The volatile organic compounds (VOCs) obtained by solid-phase microextraction and gas chromatograph-mass spectrometry were analysed using principal component analysis (PCA) and linear discriminant analysis (LDA). PCA allowed an acceptable separation but some sausage typologies were not well separated. On the other hand, the supervised approach of LDA allowed a clear grouping of the samples in relation to sausage size and starter culture. In spite of the extreme variability of the volatile profiles of the sausage typologies, this work showed the influence of diameter on VOC profile. The differences observed can be related to the effects that some fundamental physicochemical characteristics (such as water loss kinetics and oxygen availability) have on the results of ripening processes. Differences in VOC profiles were also observed due to the lactic acid bacteria used as starter cultures, with differences mainly attributable to compounds deriving from pyruvate metabolism.
authors: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
authors: Chiara
authors: C
authors: Montanari
authors: Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
authors: Eleonora
authors: E
authors: Bargossi
authors: Dipartimento di Scienze statistiche "Paolo Fortunati", via delle Belle Arti 41, 40126 Bologna, Italy.
authors: Aldo
authors: A
authors: Gardini
authors: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
authors: Rosalba
authors: R
authors: Lanciotti
authors: C.l.a.i. Soc. Coop., Via Gambellara 62, 40026 Imola, BO, Italy.
authors: Rudy
authors: R
authors: Magnani
authors: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Dipartimento di Scienze e Tecnologie Agro-alimentari, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
authors: Fausto
authors: F
authors: Gardini
authors: Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Università degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521 Cesena, FC, Italy. Electronic address: giulia.tabanelli2@unibo.it.
authors: Giulia
authors: G
authors: Tabanelli
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D005285:Fermentation; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D016014:Linear Models; D008461:Meat Products / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D025341:Principal Component Analysis; D052617:Solid Phase Microextraction; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Aroma profile; Fermented meat; Linear discriminant analysis (LDA); Sausage size; Starter cultures