Estévez Mario, Ventanas Sonia, Ramírez Rosario, Cava Ramón
Food Technology Department, Faculty of Veterinary Science, University of Extremadura, 10071 Cáceres, Spain.
J Agric Food Chem. 2005 Oct 19;53(21):8317-24. doi: 10.1021/jf051025q.
The effect of the addition of increasing levels of rosemary essential oil (150, 300, and 600 mg/kg) on the generation of volatile compounds in frankfurters from Iberian and white pigs was analyzed using solid-phase microextraction coupled to gas chromatography and mass spectrometry (SPME-GC-MS). Lipid-derived volatiles such as aldehydes (hexanal, octanal, nonanal) and alcohols (pentan-1-ol, hexan-1-ol, oct-1-en-3-ol) were the most abundant compounds in the headspace (HS) of porcine frankfurters. Frankfurters from different pig breeds presented different volatile profiles due to their different oxidation susceptibilities as a likely result of their fatty acid composition and vitamin E content. Rosemary essential oil showed a different effect on the generation of volatiles depending on the type of frankfurter in which they were added. In frankfurters from Iberian pigs, the antioxidant effect of the essential oil improved with increasing levels, showing the highest activity at 600 mg/kg. In contrast, 150 mg/kg of the essential oil improved the oxidative stability of frankfurters from white pigs, whereas higher levels led to no effect or a prooxidant effect. The activity of the essential oil could have been affected by the different fatty acid compositions and vitamin E contents between types of frankfurters. SPME successfully allowed the isolation and analysis of volatile terpenes from frankfurters with added rosemary essential oil including alpha-pinene, beta-myrcene, l-limonene, (E)-caryophyllene, linalool, camphor, and 1,8-cineole, which might contribute to the aroma characteristics of frankfurters.
采用固相微萃取结合气相色谱-质谱联用技术（SPME-GC-MS），分析了添加不同水平迷迭香精油（150、300和600 mg/kg）对伊比利亚猪和白猪法兰克福香肠中挥发性化合物生成的影响。脂质衍生的挥发性化合物，如醛类（己醛、辛醛、壬醛）和醇类（戊-1-醇、己-1-醇、辛-1-烯-3-醇）是猪法兰克福香肠顶空（HS）中含量最丰富的化合物。不同猪品种的法兰克福香肠由于其脂肪酸组成和维生素E含量不同，氧化敏感性不同，呈现出不同的挥发性特征。迷迭香精油对挥发性化合物生成的影响因添加到其中的法兰克福香肠类型而异。在伊比利亚猪的法兰克福香肠中，精油的抗氧化效果随添加水平的增加而提高，在600 mg/kg时活性最高。相比之下，150 mg/kg的精油提高了白猪法兰克福香肠的氧化稳定性，而更高水平则没有效果或产生促氧化作用。精油的活性可能受到不同类型法兰克福香肠之间脂肪酸组成和维生素E含量的影响。SPME成功地实现了对添加迷迭香精油的法兰克福香肠中挥发性萜类化合物的分离和分析，包括α-蒎烯、β-月桂烯、l-柠檬烯、（E）-石竹烯、芳樟醇、樟脑和1,8-桉叶素，这些可能有助于法兰克福香肠的香气特征。
