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Taste compounds in chorizo and their changes during ripening
J Mateo1, M C Domínguez, M M Aguirrezábal
1Departamento de Higiene y Tecnología de los Alimetos, Facultad de Veterinaria, Universidad de León, Campus de Vegazana s/n, 24007, León, Spain.
Meat Science
|November 9, 2011
Summary
Industrial chorizo has higher levels of key taste compounds like lactic and acetic acids, and amino acids compared to traditional methods. Ripening significantly alters these compounds, with spices contributing asparagine to the initial sausage mixture.
Area of Science:
- Food Science
- Meat Science
- Analytical Chemistry
Background:
- Chorizo, a dry fermented sausage, exhibits distinct taste profiles influenced by its production method.
- Understanding the biochemical changes during chorizo ripening is crucial for optimizing flavor and quality.
Purpose of the Study:
- To analyze and compare taste compounds in industrially and traditionally produced chorizo.
- To investigate the dynamic changes in these taste compounds during the ripening process.
Main Methods:
- Analysis of D- and L-lactic acid, acetic acid, free amino acids, and ATP derivatives.
- Comparison of compound levels between traditional and industrial chorizo production methods.
- Tracking compound variations throughout the chorizo ripening stages.
Main Results:
- Industrial chorizo showed significantly higher concentrations of D-lactic acid, L-lactic acid, acetic acid, specific amino acids (e.g., γ-aminobutyric acid, phenylalanine), and hypoxanthine (Hx).
- During ripening, D-lactic acid and acetic acid levels increased, alongside most amino acids.
- Adenosine triphosphate (ATP) derivatives exhibited dynamic changes: inosine monophosphate (IMP) decreased early, while inosine (Ino) gradually converted to hypoxanthine (Hx).
- Asparagine from garlic and paprika significantly contributed to the initial taste profile of the sausage.
Conclusions:
- Production methods significantly impact the initial taste compound profile of chorizo.
- The ripening process involves predictable changes in organic acids, amino acids, and ATP derivatives, contributing to the final flavor.
- Spices are a notable source of specific taste-active compounds like asparagine.
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