Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

Abstract

The key aroma components and the lipolysis in a dry cured sausage 'Sobrassada of Mallorca from black pig' were studied. Sobrassada was characterized by a fatty acid profile with a high content of monounsaturated fatty acids and by the generation during the curing process of polyunsaturated free fatty acids that were oxidized to generate flavor compounds. Eighty-four different volatile compounds were identified and three of them were for the first time detected in dry sausages (methyl nonanoate, 1-methyl-1H-pyrrole and 2-acetyl pyrrole). Thirty-five different aroma active zones were found. The aroma of sobrassada was not only due to compounds already detected as essential contributors in dry sausages (3-methyl butanoic acid, ethyl 3-methyl butanoate, 2, 3-butanedione and acetic acid) but also to other compounds such as ethyl octanoate, furfural, benzaldehyde, (Z)-2-nonenal, 4-methyl-phenol, delta-hexalactone, heptanoic acid, 2-pentylfuran and 2-acetyl-pyrrole which gave specific aroma notes.

Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice

“…already reported in Flores et al , Gianelli et al , , Marco et al , Flores et al , Montero‐Calderón et al ;…”

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

“…Twenty-six of them were identified by mass spectra, linear retention indices and odor description, while 9 of them could not be identified ( Table 5). All of identified compounds have been previously detected as aroma impact compounds in fermented sausages (Chevance et al, 2000;Gianelli, Olivares, & Flores, 2011;Marco et al, 2007;Meynier, Novelli, Chizzolini, Zanardi, & Gandemer, 1999;Olivares et al, 2011;Schmidt & Berger, 1998a,b;Söllner & Schieberle, 2009;Stahnke, 1995a,b) except 2-hydroxy benzaldehyde (herbal, stable, roasted bread), butyl acetate (spice, rancid, wood, boiled vegetables) and 3-methyl thiophene (cooked potato, green, wood). The detection frequency (DF) method was applied to determine the contribution of the different volatile compounds to the aroma of slow fermented sausages.…”

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

“…However, not all the identified compounds contribute to dry fermented sausages aroma as it was shown by the olfactometry analysis (Table ). All of the aroma‐active compounds detected by SPME and SAFE GC‐O have been previously reported as aroma compounds in dry fermented sausages except ethyl 3‐hydroxybutanoate, trimethylpyrazine, d ‐pantolactone, isobutyl hexanoate, ethyl benzoate, α ‐terpineol, ethyl 3‐pyridinecarboxylate, benzothiazole, 2,3‐dihydrothiophene, methyl eugenol and γ ‐nonalactone. Furthermore, the SAFE technique was able to elucidate two unknown aroma compounds ( α ‐terpineol and 2,3‐dihydrothiophene, Table ) that were detected by olfactometry analysis on the SPME extract but due to their low concentration they were not identified.…”

“…In previous studies, several compounds were described as meaty odorants in dry fermented sausages such as 2‐ethylfuran, 2‐pentylfuran, dimethyl disulfide, 2,4‐heptadienal ( E , E ). Although they were also detected in the present study, they were not included in the aroma models assayed due to their low OAVs (<1).…”

“…Nevertheless, research on the aroma of dry fermented sausages has mainly been done using dynamic HS techniques, SPME using CAR/PDMS fibre or molecular distillation techniques . All of these studies reported olfactometry analyses but until now, only Söllner and Schieberle have studied salami aroma using the SAFE technique and confirmed the fermented aroma by GC–olfactometry, odour activity values and flavour reconstitution.…”