Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

被引：48

作者：

Edwards, RA

Ordóñez, JA ^{[1
]}

Dainty, RH

Hierro, EM

de la Hoz, L

机构：

[1] Univ Complutense, Fac Vet, Dept Higiene & Tecnol Alimentos, E-28040 Madrid, Spain

[2] Wessex Water, Ctr Sci, Bristol, Avon, England

[3] Norwegian Food Res Inst, MATFORSK, N-1430 As, Norway

来源：

FOOD CHEMISTRY | 1999年 / 64卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(98)00066-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The volatile profile of three different Spanish dry fermented sausages ('salchichon', 'fuet' and 'chorizo') was studied using dynamic capillary gas-liquid chromatography/mass spectrometry (GC-MS) headspace analysis. Complex mixtures of esters, ketones, alcohols, aldehydes and terpenes characterized retail samples of each of these products. Esters were dominant components of the volatile compounds from one type of salchichon (salchichon 2), terpenes of the other type (salchichon 1) and of one type of fuet (fuet 2). Common to both types of fuet was a number of ketones and alcohols. 'Chorizo' had similar high numbers of esters as 'salchichon 2' but also had three sulphur-containing compounds which are known components of garlic and are used as an ingredient in chorizo. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：461 / 465

页数：5

共 26 条

[1] ANALYSIS OF PROTEOLYSIS AND PROTEIN INSOLUBILITY DURING THE MANUFACTURE OF SOME VARIETIES OF DRY SAUSAGE [J].