Isolation and Identification of Dry Salami Volatiles

RALF G. BERGER, CARLOS MACKU, J. BRUCE GERMAN, TAKAYUKI SHIBAMOTO

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63 Scopus citations

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 languageEnglish (US)
Pages (from-to)1239-1242
Number of pages4
JournalJournal of Food Science
Volume55
Issue number5
DOIs
StatePublished - 1990

ASJC Scopus subject areas

  • Food Science

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    BERGER, RALF. G., MACKU, CARLOS., GERMAN, J. BRUCE., & SHIBAMOTO, TAKAYUKI. (1990). Isolation and Identification of Dry Salami Volatiles. Journal of Food Science, 55(5), 1239-1242. https://doi.org/10.1111/j.1365-2621.1990.tb03906.x