English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/6309
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

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

AutorFlores Llovera, Mónica ; Olivares Sevilla, Alicia
Palabras claveCurados
Liberación de aromas
Hidroxitolueno butilado
Fecha de publicación2008
CitaciónEuropean Food Research and Technology
ResumenThe 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
URIhttp://hdl.handle.net/10261/6309
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Flores_EFRT.pdf321,03 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.