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, Roberto; Zanardi, Emanuela; Gandemer, G.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 51:(1999), pp. 175-183.

Volatile compounds of commercial Milano salami

CHIZZOLINI, Roberto;ZANARDI, Emanuela;
1999-01-01

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.
1999
Volatile compounds of commercial Milano salami / Meynier, A.; Novelli, E.; Chizzolini, Roberto; Zanardi, Emanuela; 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: https://hdl.handle.net/11381/1463994
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