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Volatile compounds released during ripening in Italian dried sausage
L O Sunesen1, V Dorigoni, E Zanardi
1Department of Biotechnology, Technical University of Denmark, Building 221, DK-2800 Lyngby, Denmark.
Meat Science
|November 9, 2011
Summary
This study tracked volatile compounds during sausage ripening, finding that lipid oxidation products increased while carbohydrate compounds decreased over time.
Area of Science:
- Food Science
- Microbiology
- Analytical Chemistry
Background:
- Sausage ripening involves complex biochemical changes affecting flavor and aroma.
- Understanding volatile compound evolution is crucial for quality control and product development.
Purpose of the Study:
- To analyze the changes in volatile compounds during the ripening of commercial sausages.
- To correlate these changes with ripening stages, microbial activity, and chemical parameters.
Main Methods:
- Analysis of sausages at six ripening stages.
- Monitoring of water content, pH, and bacterial counts.
- Extraction of volatile compounds using dynamic headspace sampling.
- Gas chromatography/mass spectrometry (GC/MS) for compound identification and quantification.
Main Results:
- Total volatile compound concentrations increased throughout ripening.
- Pepper compounds peaked mid-ripening; lipid oxidation products rose towards the end.
- Specific compounds like 2-heptanol, 1-octen-3-ol, 2-heptanone, and 2-nonanone increased significantly.
- 4-heptanone appeared late, possibly due to surface molds; benzeneacetaldehyde increased substantially.
- Carbohydrate catabolism products diminished during processing.
Conclusions:
- Sausage ripening is characterized by a dynamic shift in volatile profiles.
- Lipid oxidation and microbial activity significantly contribute to the final aroma.
- GC/MS is effective for characterizing complex volatile changes during food processing.
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