ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN NONFERMENTED COARSE-CUT SAUSAGE - FLAVOR AS A QUALITY FACTOR OF NONFERMENTED SAUSAGE .1.

被引:12
作者
SHIRATSUCHI, H [1 ]
SHIMODA, M [1 ]
MINEGISHI, Y [1 ]
OSAJIMA, Y [1 ]
机构
[1] MARUDAI FOOD CO LTD,CENT RES INST,TAKATSUKI,OSAKA 569,JAPAN
关键词
D O I
10.1021/jf00028a027
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The volatile flavor compounds of nonfermented sausage have been investigated. A homogenate of commercially processed coarse-cut sausage and water containing 2-heptanol as an internal standard was steam distilled under reduced pressure and the distillate passed through a column packed with porous polymer beads (Porapak Q). The adsorbed volatiles were then eluted with diethyl ether, and the concentrate was analzyed by gas chromatography and gas chromatography-mass spectrometry. Of a total of 108 peaks, 99 peaks were definitely or tentatively identified by mass spectrometry and modified Kovats indices. With respect to the species, liquid smoke, and meat itself, the origins of isolated volatiles were clarified and the change in the composition during processing was revealed.
引用
收藏
页码:647 / 652
页数:6
相关论文
共 39 条
[11]   FORMATION OF LACTIC-ACID, VOLATILE FATTY-ACIDS AND NEUTRAL, VOLATILE MONOCARBONYL COMPOUNDS IN SWEDISH FERMENTED SAUSAGE [J].
HALVARSO.H .
JOURNAL OF FOOD SCIENCE, 1973, 38 (02) :310-312
[12]   ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN FRIED BACON [J].
HO, CT ;
LEE, KN ;
JIN, QZ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) :336-342
[13]   ISOLATION AND IDENTIFICATION OF COMPONENTS OF TAR OF HICKORY WOOD SMOKE [J].
HRUZA, DE ;
PRAAG, MV ;
HEINSOHN, H .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (01) :123-126
[14]  
Kim H. W., 1989, Korean Journal of Food Science and Technology, V21, P127
[15]  
LILLARD DA, 1969, FOOD TECHNOL-CHICAGO, V23, P251
[16]  
LUSTRE AO, 1970, J AGR FOOD CHEM, V18, P1056, DOI 10.1021/jf60172a009
[17]   VOLATILE COMPONENTS OF HARDWOOD SAWDUST SMOKE - COMPONENTS OF PHENOLIC FRACTION [J].
LUSTRE, AO ;
ISSENBERG, P .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (06) :1387-+
[18]  
MACDONALD B, 1980, J FOOD SCI, V45, P889, DOI 10.1111/j.1365-2621.1980.tb07472.x
[19]   NATURAL AND SIMULATED MEAT FLAVORS (WITH PARTICULAR REFERENCE TO BEEF) [J].
MACLEOD, G ;
SEYYEDAINARDEBILI, M .
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1981, 14 (04) :309-437
[20]  
Macleod G, 1986, DEV FOOD FLAVOURS, P191