Isolation and Identification of Dry Salami Volatiles

verfasst von

RALF G. BERGER, CARLOS MACKU, J. BRUCE GERMAN, TAKAYUKI SHIBAMOTO

Abstract

The volatile constituents of air‐dried, mold‐fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography‐mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N‐containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.

Externe Organisation(en)

University of California at Davis
Technische Universität München (TUM)

Typ

Artikel

Journal

Journal of food science

Band

55

Seiten

1239-1242

Anzahl der Seiten

4

ISSN

0022-1147

Publikationsdatum

09.1990

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1111/j.1365-2621.1990.tb03906.x (Zugang: Unbekannt)