Department of Food Science, Quality & Technology, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Meat Sci. 2012 Feb;90(2):314-22. doi: 10.1016/j.meatsci.2011.07.017. Epub 2011 Jul 30.
The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of saveloy. The 60 aroma compounds isolated from the saveloy samples by dynamic headspace extraction and measured by Gas Chromatography Mass Spectrometry (GC-MS) were used to model the sensory attributes sour&old odour and meaty odour using partial least squares regression (PLS). 2- and 3-methylbutanal, 2- and 3-methylbutanol, acetoin and diacetyl were found to have the highest impact on both sour&old odour and meaty odour of the samples. The results show that these four aroma compounds have high potential as chemical markers for the sensory shelf-life of sliced and MA-packed saveloy.
切片萨拉米香肠在改良气氛（MA）中包装，对其香气成分、微生物组成和感官剖面进行了测量。主要目的是鉴定具有作为化学标志物潜力的香气化合物，以识别萨拉米香肠的感官变化。通过动态顶空提取从萨拉米香肠样品中分离出的 60 种香气化合物，并通过气相色谱-质谱联用仪（GC-MS）进行测量，使用偏最小二乘回归（PLS）对酸味和陈旧气味以及肉味等感官属性进行建模。结果表明，这四种香气化合物具有作为切片和 MA 包装萨拉米香肠感官货架期的化学标志物的高潜力。
