Identification of Major Volatile Odor Compounds in Frankfurters

Abstract

More than 100 volatile compounds have been identified in the headspace of frankfurter sausages. Most abundant were the terpene hydrocarbons, monoterpene alcohols, phenyl propanoids, and phenols. Separate analyses of solutions of spices and smoke demonstrated that most of the terpenes were derived from the spices, whereas the phenols originated mostly from the smoke ingredients. Many of the compounds contributing to the overall odor of the frankfurters have been identified. Some odors, characteristic of the smokiness and spiciness of frankfurters, were caused by phenols and terpenes, whereas others were due to compounds derived from the meat fraction; these compounds included aldehydes, ketones, furanthiols, and alicyclic sulfur compounds.

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

“…Terpenes are constituents recognized in spices (Chevance & Farmer, 1999) and they are likely to be derived in meat from the animal feed (Ruiz, Ventanas, Cava, Andrés, & García, 1999). Priolo et al (2004) reported that a small amount of terpenes was present in the adipose tissue of sheep, and meat from animals fed with green forage diets tended to contain more terpenes.…”

Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

“…, 2003). Chevance & Farmer (1999a) reported that most of the terpenes were derived from spices and the phenols originated from the smoking ingredients. They also reported that the relative amounts of monoterpene hydrocarbons, sesquiterpene hydrocarbons, terpenes containing oxygen, cyclopentenes, phenyl propanoids and phenols increased with a reduction in fat content (Chevance & Farmer, 1999b).…”

“…Although LFSs with improved textual properties were satisfactory as compared with RFCs, consumers are still hesitant to choose them, because of their lack of flavour. However, only a few studies on the improvement of volatile compounds of LFSs with characteristics similar to RFCs have been performed (Chevance & Farmer, 1999a; Chevance et al. , 2000; Yoo et al.…”

Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation

“…Panelists identified significant aromatics, including meaty/brothy complex, fat complex, smoke, and spice complex. These were expected since major groups of volatile odor and flavor compounds in aerobically stored and vacuum‐packaged frankfurters include a variety of terpenes and phenolic compounds from spices and smoke (Chevance and Farmer 1999). Overall, the addition of lactate/diacetate had a protective effect for frankfurter aroma throughout storage, particularly near the end of storage when the aroma of frankfurters formulated without lactate/diacetate deteriorated.…”