A commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass spectrometry. Total concentrations of all classes increased during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2- heptanol, 1-octen-3-ol, 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone to appear late in the proces- sing. Benzeneacetaldehyde was absent in fresh mince, but increased to become one of the most abundant volatiles. Compounds from carbohydrate catabolism disappeared during the processing.

Volatile compounds released during ripening in Italian dried sausage / Sunesen, L. O.; Dorigoni, V.; Zanardi, Emanuela; Stahnke, L. H.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 58:(2001), pp. 93-97.

Volatile compounds released during ripening in Italian dried sausage

ZANARDI, Emanuela;
2001-01-01

Abstract

A commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass spectrometry. Total concentrations of all classes increased during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2- heptanol, 1-octen-3-ol, 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone to appear late in the proces- sing. Benzeneacetaldehyde was absent in fresh mince, but increased to become one of the most abundant volatiles. Compounds from carbohydrate catabolism disappeared during the processing.
2001
Volatile compounds released during ripening in Italian dried sausage / Sunesen, L. O.; Dorigoni, V.; Zanardi, Emanuela; Stahnke, L. H.. - In: MEAT SCIENCE. - ISSN 0309-1740. - 58:(2001), pp. 93-97.
File in questo prodotto:
File Dimensione Formato  
volatilecompounds2001SUNESEN MEAT SCIENCE.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 116.32 kB
Formato Adobe PDF
116.32 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/1463999
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 76
  • ???jsp.display-item.citation.isi??? 65
social impact