Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Abstract

The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages produced a significant reduction of the release of most of the volatile compounds indicating an oxidation process during sampling. The addition of water and saliva to the dry fermented sausages produced a higher release of pentanal, hexanal and octanal, while pentane, 1-octanol, pentanoic acid, and propanal showed a lower rate of release.Moreover, phenylethyl alcohol, 2-butanone, 2,3-pentanedione and 2-nonanone, derived from bacterial metabolism, presented a lower release rate when water and saliva were added. The rate of release of the compounds from dry fermented sausages was not related with the compound hydrophobicity value. Further research is needed to elucidate the effect of fermented sausage matrix on the partitioning of the compounds and its effect on aroma perception.

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

“…Origin has been reported in has been reported in (1) Hierro et al (2004), (2) Théron et al (2010), (3) Flores and Olivares (2008), (4) Marco et al (2008), (5) de Campos et al (2007), (6) Guillen and Manzanos (1999), (7) Aaslyng and Schäfer (2008), (8) …”

Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

“…Actually only one work has studied the release of aroma compounds from dry fermented sausage (Flores & Olivares, 2008) in presence of saliva and antioxidant. However, the study of the distribution of volatile compounds among the meat matrix is important since it helps to understand the interactions between them and the components of the matrix that influence flavour release.…”

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

“…In total 69 volatile compounds were identified. According to other studies,13, 19–21 these compounds were grouped on the basis of their most probable origin. Eight different groups were defined.…”