Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives01:35

Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives

Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
Extraction: Effects of pH00:53

Extraction: Effects of pH

Consider a neutral form of an amine, B, with a partition coefficient, K, in a liquid mixture containing organic and aqueous phases. The pH of the aqueous phase affects the charge on acidic and basic solutes, and the charged form is usually more soluble in the aqueous phase. Suppose the conjugate acid form of the amine is soluble only in the aqueous phase while the base form is soluble in both phases. Then the distribution coefficient, D, can be given as the ratio of amine concentration in the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Liver transcriptome analysis reveals sex-dependent genes and gene networks linked to carcass traits in suckling lambs.

Animal : an international journal of animal bioscience·2026
Same author

ESMO basic requirements for AI-based biomarkers in oncology (EBAI).

Annals of oncology : official journal of the European Society for Medical Oncology·2025
Same author

Genomic actionability and matched targeted therapy in a decade-long institutional precision medicine program for solid tumors.

ESMO open·2025
Same author

Intergenerational effects of early life protein restriction on adipose tissue development as revealed by sheep transcriptomic analyses.

Scientific reports·2025
Same author

The von Willebrand factor/ADAMTS13 ratio as an indicator of venous thromboembolism risk: results from the RETROVE project.

Journal of thrombosis and thrombolysis·2025
Same author

Feeding broccoli and cauliflower to dairy sheep: influence on feed intake, metabolic health status and milk production and composition.

Animal : an international journal of animal bioscience·2025

Related Experiment Video

Updated: May 27, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Volatile compounds in chorizo and their changes during ripening.

J Mateo1, J Zumalacárregui

  • 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
PubMed
Summary

This study analyzed volatile compounds in chorizo using gas chromatography/mass spectrometry (GC/MS). Industrial chorizo had more compounds, with acids, phenols, and sulphur compounds crucial for its distinct flavor profile.

More Related Videos

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Related Experiment Videos

Last Updated: May 27, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Fermentation Science

Background:

  • Chorizo, a dry fermented sausage, possesses a complex flavor profile influenced by its volatile compounds.
  • Understanding these compounds is key to optimizing chorizo production and quality.

Purpose of the Study:

  • To identify and quantify volatile compounds in traditional and industrial chorizo.
  • To investigate the impact of chorizo ripening on volatile compound profiles.
  • To compare the volatile sulfur compounds in chorizo with those found in garlic.

Main Methods:

  • Gas chromatography/mass spectrometry (GC/MS) was employed to analyze volatile compounds.
  • Extraction of volatile compounds from both traditional and industrial chorizo samples.
  • Comparative analysis of volatile profiles during chorizo ripening.

Main Results:

  • 115 volatile compounds were identified, belonging to diverse chemical classes including acids, alcohols, aldehydes, and sulfur compounds.
  • Industrial chorizo generally contained higher quantities of most volatile groups compared to traditional chorizo, with exceptions for sulfur compounds.
  • Volatile compound concentrations, particularly acids, alcohols, esters, phenols, ketones, and terpenes, increased during chorizo ripening.
  • Significant differences were observed in the distribution of sulfur compounds between chorizo and garlic, attributed to transformations during chorizo processing and storage.

Conclusions:

  • The identified volatile compounds, especially sulfur compounds, phenols, acids, ethyl esters, and carbonyls, significantly contribute to chorizo's characteristic flavor.
  • Ripening significantly alters the volatile profile of chorizo, enhancing flavor complexity.
  • Transformations of garlic-derived sulfur compounds during chorizo production and storage lead to unique profiles distinct from raw garlic.