The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was studied. Volatile compounds were extracted by a purge-and-trap method, quanti®ed using a flame ionisation detector and identified by mass spectrometry. Olfactory analysis was performed by sniffng the gas chromatographic eluent. Nearly 80 compounds were identifed and quantifed: most came from spices (60.5%), 18.9% from lipid oxidation, 11.8% from amino acid catabolism and 4.9% from fermentation processes. Panellists detected 19 odours by sniffng. These odours were asso- ciated with spices, lipid oxidation or fermentation and were in agreement with the contributions of each reaction to the overall aroma of the product.

Volatile compounds of commercial Milano salami / MEYNIER A.; NOVELLI E.; CHIZZOLINI R.; ZANARDI E.; GANDEMER G.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 51(1999), pp. 175-183.

Volatile compounds of commercial Milano salami

CHIZZOLINI, Roberto;ZANARDI, Emanuela;
1999

Abstract

The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was studied. Volatile compounds were extracted by a purge-and-trap method, quanti®ed using a flame ionisation detector and identified by mass spectrometry. Olfactory analysis was performed by sniffng the gas chromatographic eluent. Nearly 80 compounds were identifed and quantifed: most came from spices (60.5%), 18.9% from lipid oxidation, 11.8% from amino acid catabolism and 4.9% from fermentation processes. Panellists detected 19 odours by sniffng. These odours were asso- ciated with spices, lipid oxidation or fermentation and were in agreement with the contributions of each reaction to the overall aroma of the product.
Volatile compounds of commercial Milano salami / MEYNIER A.; NOVELLI E.; CHIZZOLINI R.; ZANARDI E.; GANDEMER G.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 51(1999), pp. 175-183.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/1463994
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