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Isolation and Identification of Dry Salami Volatiles
Author(s) -
BERGER RALF G.,
MACKU CARLOS,
GERMAN J. BRUCE,
SHIBAMOTO TAKAYUKI
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03906.x
Subject(s) - chemistry , aroma , flavor , chromatography , pepper , lipid oxidation , gas chromatography , fermentation , autoxidation , food science , terpene , mass spectrometry , odor , organic chemistry , antioxidant
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.