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The comparison of physico‐chemical and textural properties, as well as volatile compounds, from low‐fat and regular‐fat sausages
Author(s) -
Yoo Seung S.,
Kook Sung H.,
Chin Koo B.,
Shim Jae H.
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00911.x
Subject(s) - chemistry , extraction (chemistry) , furfural , chromatography , gas chromatography–mass spectrometry , gas chromatography , mass spectrometry , distillation , flavour , volatile organic compound , food science , organic chemistry , catalysis
Summary In order to determine the optimum method for extraction of the entire flavour profile of sausages, three extraction techniques, solvent extraction (SE), purge and trap (PT), and simultaneous distillation extraction (SDE), were compared. Similarly, to effectively analyse the volatile compounds of low‐fat (<3%) and regular‐fat (approximately 15%) sausages, three isolation techniques were investigated and gas chromatography (GC) and gas chromatography–mass spectrometry (GC/MS) were used for final identification of compounds. A total of thirty‐three volatile compounds were identified in the sausages by SDE, twelve by SE, and nine by PT. In the SE method, fats interfered in the extraction of some volatile components, resulting in lower recovery and longer isolation time when compared with the other two methods. The PT method might not be a good extraction method because of the loss of heterocyclic compounds. However, the SDE method showed greater yields and recognized more volatiles when compared with SE. Furfural, trans ‐caryophyllene, and myristicine were the predominant volatile compounds extracted by SDE. These results suggest that the SDE method is the most efficient method in isolating volatile compounds in both regular‐ and low‐fat sausages. The amounts of volatile compounds, such as, 4‐acethyl‐3‐methyl pyrazole, 1,4‐dimethyl benzene, p ‐ethylguaiacol and β‐caryophyllene were higher in regular‐fat sausages; however, the amounts of myristicine and hexadecanoic acid were higher in low‐fat sausages.