Aroma Compounds in Fermented Sausages of Different Origins

Research output: Contribution to journal › Article › Research › peer review

Authors

  • Sibylle Schmidt
  • Ralf G. Berger

Research Organisations

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Details

Original languageEnglish
Pages (from-to)559-567
Number of pages9
JournalLWT - Food Science and Technology
Volume31
Issue number6
Publication statusPublished - Sept 1998

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.

Keywords

    Aroma; volatiles; fermented sausage; salami; olfactometry

ASJC Scopus subject areas

Cite this

Aroma Compounds in Fermented Sausages of Different Origins. / Schmidt, Sibylle; Berger, Ralf G.
In: LWT - Food Science and Technology, Vol. 31, No. 6, 09.1998, p. 559-567.

Research output: Contribution to journal › Article › Research › peer review

Schmidt S, Berger RG. Aroma Compounds in Fermented Sausages of Different Origins. LWT - Food Science and Technology. 1998 Sept;31(6):559-567. doi: 10.1006/fstl.1998.0420
Schmidt, Sibylle ; Berger, Ralf G. / Aroma Compounds in Fermented Sausages of Different Origins. In: LWT - Food Science and Technology. 1998 ; Vol. 31, No. 6. pp. 559-567.
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