Abstract
The volatile constituents of air‐dried, mold‐fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography‐mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N‐containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1239-1242 |
| Number of pages | 4 |
| Journal | Journal of Food Science |
| Volume | 55 |
| Issue number | 5 |
| DOIs | |
| State | Published - 1990 |
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ASJC Scopus subject areas
- Food Science
Cite this
Isolation and Identification of Dry Salami Volatiles. / BERGER, RALF G.; MACKU, CARLOS; GERMAN, J. BRUCE; SHIBAMOTO, TAKAYUKI.
In: Journal of Food Science, Vol. 55, No. 5, 1990, p. 1239-1242.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Isolation and Identification of Dry Salami Volatiles
AU - BERGER, RALF G.
AU - MACKU, CARLOS
AU - GERMAN, J. BRUCE
AU - SHIBAMOTO, TAKAYUKI
PY - 1990
Y1 - 1990
N2 - The volatile constituents of air‐dried, mold‐fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography‐mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N‐containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
AB - The volatile constituents of air‐dried, mold‐fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography‐mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N‐containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.
UR - http://www.scopus.com/inward/record.url?scp=84985287226&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84985287226&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1990.tb03906.x
DO - 10.1111/j.1365-2621.1990.tb03906.x
M3 - Article
AN - SCOPUS:84985287226
VL - 55
SP - 1239
EP - 1242
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 5
ER -