Departamento de Tecnologia das Indústrias Alimentares, INETI, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal.
Food Sci Technol Int. 2011 Feb;17(1):15-22. doi: 10.1177/1082013210367512. Epub 2011 Feb 7.
Volatile compounds from 'Chouriço Grosso', a Protected Geographical Indication (PGI) dry fermented and ripened pork sausage, were analyzed by a purge and trap - gas chromatography-mass spectrometry system (PT/GC/MS) and compared with those from sausages obtained through a modified drying/smoking technique. At the end of the processing (40 days), the two major groups of volatiles present in both types of sausages were sulphur compounds and hydrocarbons. Total volatiles concentration was about 71 mg/kg and 99 mg/kg, respectively for traditional and modified processes. After 3 months at storage, sulphur compounds presented the highest relative values 39.4% (w/w) for traditional batch, while both sulphur compounds, 26.3% (w/w) and alcohols, 26.5% (w/w), showed identical quantities in the modified batch. By extending the product life time up to 12 months, an increase in the concentrations was observed, 193 and 266 mg/kg, respectively for traditional and modified processes. The relative quantities of the different groups diverged between the products assayed, with hydrocarbons and alcohols, and sulfur compounds and hydrocarbons predominating, by decreasing order, in traditional and modified processes, respectively.
来自“Chouriço Grosso”的挥发性化合物，一种受保护的地理标志（PGI）干发酵和成熟的猪肉香肠，通过吹扫和捕集 - 气相色谱 - 质谱联用系统（PT/GC/MS）进行了分析，并与通过改良的干燥/烟熏技术获得的香肠进行了比较。在加工结束时（40 天），两种类型的香肠中存在的两组主要挥发性化合物是硫化合物和碳氢化合物。传统和改良工艺的总挥发性浓度分别约为 71 毫克/千克和 99 毫克/千克。在储存 3 个月后，传统批次中硫化合物的相对含量最高，为 39.4%（w/w），而改良批次中硫化合物（26.3%（w/w））和醇（26.5%（w/w））的含量相同。通过将产品保质期延长至 12 个月，传统和改良工艺的浓度分别增加到 193 和 266 毫克/千克。不同组之间的相对数量在检测的产品之间存在差异，传统和改良工艺中分别以碳氢化合物和醇、硫化合物和碳氢化合物为主，依次递减。
