Aroma Compounds in Fermented Sausages of Different Origins

authored by

Sibylle Schmidt, Ralf G. Berger

Abstract

The neutral volatile fraction of a French dry fermented sausage (salami) was isolated using either variants of molecular distillation (MD), dynamic headspace enrichment, high vacuum distillation, vacuum steam distillation, or combined gel permeation chromatography/MD. The best aroma yields were obtained with the MD of the solvent extract and gel permeation chromatography/MD.

Organisation(s)

Institute of Food Chemistry

Type

Article

Journal

LWT - Food Science and Technology

Volume

31

Pages

559-567

No. of pages

9

ISSN

0023-6438

Publication date

09.1998

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1006/fstl.1998.0420 (Access: Unknown)