Isolation and Identification of Dry Salami Volatiles

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

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

Externe Organisationen

  • University of California at Davis
  • Technische Universität München (TUM)
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)1239-1242
Seitenumfang4
FachzeitschriftJournal of food science
Jahrgang55
Ausgabenummer5
PublikationsstatusVeröffentlicht - Sept. 1990
Extern publiziertJa

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.

ASJC Scopus Sachgebiete

Zitieren

Isolation and Identification of Dry Salami Volatiles. / BERGER, RALF G.; MACKU, CARLOS; GERMAN, J. BRUCE et al.
in: Journal of food science, Jahrgang 55, Nr. 5, 09.1990, S. 1239-1242.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

BERGER, RALFG, MACKU, CARLOS, GERMAN, JBRUCE & SHIBAMOTO, TAKAYUKI 1990, 'Isolation and Identification of Dry Salami Volatiles', Journal of food science, Jg. 55, Nr. 5, S. 1239-1242. https://doi.org/10.1111/j.1365-2621.1990.tb03906.x
BERGER, RALF. G., MACKU, CARLOS., GERMAN, J. BRUCE., & SHIBAMOTO, TAKAYUKI. (1990). Isolation and Identification of Dry Salami Volatiles. Journal of food science, 55(5), 1239-1242. https://doi.org/10.1111/j.1365-2621.1990.tb03906.x
BERGER RALFG, MACKU CARLOS, GERMAN JBRUCE, SHIBAMOTO TAKAYUKI. Isolation and Identification of Dry Salami Volatiles. Journal of food science. 1990 Sep;55(5):1239-1242. doi: 10.1111/j.1365-2621.1990.tb03906.x
BERGER, RALF G. ; MACKU, CARLOS ; GERMAN, J. BRUCE et al. / Isolation and Identification of Dry Salami Volatiles. in: Journal of food science. 1990 ; Jahrgang 55, Nr. 5. S. 1239-1242.
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