Gaschromatographische Untersuchungen �ber das Aroma von Rohwurst

Eser, Hans; Niinivaara, F. P.

doi:10.1007/bf01124222

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…For the detection of carbonyl compounds Rall's (1960) and Eser & Niinivaara's (1963) methods were used with the following modifications: 100 ml of the fat-containing sample were steam distilled in an all glass apparatus and the distillate (300 ml) was collected in a Freselius flask containing 75 ml of a 4% (wlv) solution of 2,4-dinitrophenyulydrazine in 6 N-hydrochloric acid. For the detection of carbonyl compounds Rall's (1960) and Eser & Niinivaara's (1963) methods were used with the following modifications: 100 ml of the fat-containing sample were steam distilled in an all glass apparatus and the distillate (300 ml) was collected in a Freselius flask containing 75 ml of a 4% (wlv) solution of 2,4-dinitrophenyulydrazine in 6 N-hydrochloric acid.…”

Section: Analysis Of Curbonyl Compoundsmentioning

confidence: 99%

“…All the solvents used were freed from carbonyl compounds by boiling them under a reflux with 2,4-dinitrophenylhydrazine and hydrochloric acid, followed by distillation. For the detection of carbonyl compounds Rall's (1960) and Eser & Niinivaara's (1963) methods were used with the following modifications: 100 ml of the fat-containing sample were steam distilled in an all glass apparatus and the distillate (300 ml) was collected in a Freselius flask containing 75 ml of a 4% (wlv) solution of 2,4-dinitrophenyulydrazine in 6 N-hydrochloric acid. The distillate was made up to a known volume and one portion was extracted several times with benzene to obtain the phenylhydrazones.…”

Section: Analysis Of Curbonyl Compoundsmentioning

confidence: 99%

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Lipolytic Micrococci in Pork Fat

Cantoni

Molnar

Renon

et al. 1967

Journal of Applied Bacteriology

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Summary. The lipolytic activity of Micrococcaceae on pork fat was investigated by their growth in a fat containing medium. Thirty‐three free fatty acids were detected of which 6 had a carbon chain with < 8 atoms, and were not present in the original fat. In addition to the free fatty acids the formation of 15 carbonyl compounds was detected, most of which were identified. The result of these investigations, and their influence on the microflora of dry sausages has been analysed.

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Section: Analysis Of Curbonyl Compoundsmentioning

confidence: 99%

Section: Analysis Of Curbonyl Compoundsmentioning

confidence: 99%

Lipolytic Micrococci in Pork Fat

Cantoni

Molnar

Renon

et al. 1967

Journal of Applied Bacteriology

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“…The most advanced investigations of this kind which I know in the meat field are recent attacks by European investigators on the flavour of salami-type sausage (Eser & Niniivaara, 1964;Cantoni, Massacra, Renon & Giolitti, 1964). It is known that the principal flavour determinant is a lactic fermentation, but, as similar fermentations occur in many such products, the specific flavour is thought to be more probably due to the products of fat breakdown by lipolytic micrococci also present.…”

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Introductory Remarks, with Special Reference to Meat

Ingram¹

1966

Journal of Applied Bacteriology

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THIS THEME should exclude the production of undesirable flavours in the course of spoilage, but I shall not regard myself as too strictly bound by such limitation in these preliminary remarks. The microbiological processes are similar whether the changes are desirable or undesirable, and the distinction between the two may be very difficult to draw; for example, the vintage buried eggs beloved of the Chinese are said to be unattractive to European taste, and opinions are even apt to differ over the exact point at which a Camembert cheese passes from the good to the bad.The basic tastes perceptible to the human tongue are regarded as restricted to four simple ones: sour (acid), bitter, sweet and salty. In creating a flavour, however, these primary taste sensations are critically supplemented by a large number and variety of odour perceptions, registered by the olfactory apparatus. The flavours which we nowadays regard as desirable are comparatively sophisticated ; in a commercial world, it does not suffice to have simply cheese or beer, it must be good and reliable cheese or beer, with distinctive pocularities likely to give the individual product an advantage over similar articles in a highly competitive market. This means that our theme is concerned essentially with the more subtle aspects of flavour-i.e. the volatile odoriferous constituents ; and it is because these are often produced by micro-organisms that we have a special interest in the subject.With thi$ preamble, I embark upon the theme proper, dividing the development of a desirable flavour in a food into five arbitrary stages, which for convenience can be called respectively the primitive, the traditional, the analytical, the empirical and the synthetic.The beginning of the primitive stage is lost in antiquity ; when, maybe, a commonly occurring accidental spoilage gradually came to be regarded as acceptable through the frequent necessity of consuming the spoiled material or starving. Age old practices like the production of beer or wine, or the preservation of milk by the lactic acid fermentation, could well have originated in this way, in circumstances where the raw ingredients were almost impossible to preserve in the fresh state. Doubtless too, the results were haphazard, sometimes acceptable and sometimes not. The causes were certainly unknown; there are, for instance, plenty of references in classical mythology to states of intoxication, induced deliberately or otherwise, being regarded as possession by a god; and the notion that milk was soured by pixies, not streptococci, persisted almost to the present day.A

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Fleischaroma und natürliche Reifung. 2. Mitt. Das Verhalten aromabeeinflussender Inhaltsstoffe des Fleisches

Rödel

Lieckefett

Ehrt

1969

Nahrung

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Fleischaroma, EinfluDfaktorenDer Gehalt an fliichtigen Monocarbonylverbindungen, Milchsaure und fliichtigen Fettsauren im Muskelfleisch von Mastbullen wird im Verlauf der Fleischreifung verfolgt und im Zusammenhang mit dem Fleischaroma diskutiert. 637.5"712.92" FleischreifungEine Vielzahl von Verbindungen und Verbindungsklassen wird in der neueren Literator [I -31 genannt, denen ein EinfluB auf das Fleischaroma zugeschrieben wird. I n der vorliegenden Arbeit sol1 der Gehalt einiger dieser Inhaltsstoffe in ausgewfilten Rindermuskeln im Verlauf der natiirlichen Reifung ermittelt, die Ekdeutung fur das Fleischaroma diskutiert und die Moglichkeit der Venvendung der erhaltenen Daten als Indikatoren fur den Iieifezustantl des Fleisches gepriift werden. Experimenteller TeilAuswahl und Lagevung des Fleisches. Als Versuchsmaterial dienten definierte Muskeln \on Mastbullen rnit einem Lebendgewicht von ca. 400 kg; die Lagerungstemperatur betrug 2-4 "C.Bestimmung der fliichtigen Cnrbonylvevbindungen. IOO g Rindfleisch (M. sematendinosws) wurden z x gewolft, mit 300 ml Wasser, 10 g Kochsalz, 0,3 g Soda und o,z g Stearinsaure versetzt [I] und einer standardisierten Wasserdampfdestillation [5] (zoo ml Destillat in 30 min) unterworfen. In der Vorlage befanden sich 30 ml einer Losung von z g z.4-Dinitrophenylhydrazin/l z N HC1. Die 2.4-Dinitrophenylhydrazone wurden mit Tetrachlorkohlenstoff extrahiert. Aus dem Extrakt wurde saulenchromatographisch nach SCHWARTZ u. a. [O. 71 die Fraktion der aliphatischen Monocarbonyle abgetrennt und summarisch durch Messung der Absorption bei 362 nm [Oj bzw. aufgetrennt in Alkanale, Alken-2-ale und -4lkadien-(2,4)-ale nach KEITH u. a. [8] bestimmt. Verwendung fanden nur carbonylfreie Losungsmittel [6, 9;. Der an Fleischproben ermittelte relative Fehler der Methode betrug 58%. Milchsaure~estimmung. Die quantitative Bestimmung der Milchsaure erfolgte enzgmatiscli rnit LDH [IO] in einem nach TERASAKI [I I] gewonncnen Fleischcxtrakt. Der ermittclte relativc Fehler der Methode betrug 0,847&.

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Gaschromatographische Untersuchungen �ber das Aroma von Rohwurst

Cited by 4 publications

References 5 publications

Lipolytic Micrococci in Pork Fat

Lipolytic Micrococci in Pork Fat

Introductory Remarks, with Special Reference to Meat

Fleischaroma und natürliche Reifung. 2. Mitt. Das Verhalten aromabeeinflussender Inhaltsstoffe des Fleisches

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