Details
| Original language | English |
|---|---|
| Pages (from-to) | 1239-1242 |
| Number of pages | 4 |
| Journal | Journal of food science |
| Volume | 55 |
| Issue number | 5 |
| Publication status | Published - Sept 1990 |
| Externally published | Yes |
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 subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Journal of food science, Vol. 55, No. 5, 09.1990, p. 1239-1242.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Isolation and Identification of Dry Salami Volatiles
AU - BERGER, RALF G.
AU - MACKU, CARLOS
AU - GERMAN, J. BRUCE
AU - SHIBAMOTO, TAKAYUKI
PY - 1990/9
Y1 - 1990/9
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84985287226&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1990.tb03906.x
DO - 10.1111/j.1365-2621.1990.tb03906.x
M3 - Article
AN - SCOPUS:84985287226
VL - 55
SP - 1239
EP - 1242
JO - Journal of food science
JF - Journal of food science
SN - 0022-1147
IS - 5
ER -