FLAVOR DETERIORATION OF NONFERMENTED COARSE-CUT SAUSAGE DURING STORAGE - FLAVOR AS A FACTOR OF QUALITY FOR NONFERMENTED SAUSAGE .2.

Flavor deterioration of a nonfermented sausage during storage was investigated. The flavor of sausage stored at 10-degrees-C was evaluated periodically by trained panelists. It was found that the decrease in spice and smoke odors and the increase in stale and fatty odors caused flavor deterioration. Homogenate of the sausage and water containing 2-heptanol as an internal standard was distilled under reduced pressure and the distillate passed through a column packed with Porapak Q. Absorbed volatiles were eluted with diethyl ether. The odor concentrate was analyzed by gas chromatography and gas chromatography-mass spectrometry. To determine the compounds contributing to flavor deterioration, the concentrate was fractionated by silica gel TLC and a preparative GC. 1,6-Dioxacyclododecane-7,12-dione, which increased about 4 times during storage, was responsible for a heavy and fatty odor. 3,4-Dimethyl-2(5H)-furanone, 2-hydroxy-3-methyl-2-cyclopenten- 1-one, and delta-decanolactone increased by 2-3 times and produced a caramel-like sweet odor. The decreases in spicy and smoky odor were contrary to the increase in guaiacol and its derivatives and many terpenes during storage.