Isolation and Identification of Dry Salami Volatiles

authored by

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.

External Organisation(s)

University of California at Davis
Technical University of Munich (TUM)

Type

Article

Journal

Journal of food science

Volume

55

Pages

1239-1242

No. of pages

4

ISSN

0022-1147

Publication date

09.1990

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1111/j.1365-2621.1990.tb03906.x (Access: Unknown)