Please use this identifier to cite or link to this item:
logo share SHARE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

AuthorsFlores Llovera, Mónica CSIC ORCID ; Olivares Sevilla, Alicia CSIC
Liberación de aromas
Hidroxitolueno butilado
Issue Date2008
CitationEuropean Food Research and Technology
AbstractThe effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages produced a significant reduction of the release of most of the volatile compounds indicating an oxidation process during sampling. The addition of water and saliva to the dry fermented sausages produced a higher release of pentanal, hexanal and octanal, while pentane, 1-octanol, pentanoic acid, and propanal showed a lower rate of release. Moreover, phenylethyl alcohol, 2-butanone, 2,3-pentanedione and 2-nonanone, derived from bacterial metabolism, presented a lower release rate when water and saliva were added. The rate of release of the compounds from dry fermented sausages was not related with the compound hydrophobicity value. Further research is needed to elucidate the effect of fermented sausage matrix on the partitioning of the compounds and its effect on aroma perception
Appears in Collections:(IATA) Artículos

Files in This Item:
File Description SizeFormat
Flores_EFRT.pdf321,03 kBAdobe PDFThumbnail
Show full item record
Review this work

Page view(s)

checked on May 25, 2022


checked on May 25, 2022

Google ScholarTM


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.