Meynier A, Novelli E, Chizzolini R, Zanardi E, Gandemer G
Institut National de la Recherche Agronomique, LEIMA, B.P. 71627, 44316 Nantes Cedex 3, France.
Meat Sci. 1999 Feb;51(2):175-83. doi: 10.1016/s0309-1740(98)00122-3.
The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was studied. Volatile compounds were extracted by a purge-and-trap method, quantified using a flame ionisation detector and identified by mass spectrometry. Olfactory analysis was performed by sniffing the gas chromatographic effluent. Nearly 80 compounds were identified and quantified: most came from spices (60.5%), 18.9% from lipid oxidation, 11.8% from amino acid catabolism and 4.9% from fermentation processes. Panellists detected 19 odours by sniffing. These odours were associated with spices, lipid oxidation or fermentation and were in agreement with the contributions of each reaction to the overall aroma of the product.
对意大利生产的主要干腌香肠之一米兰萨拉米香肠中提取的挥发性物质与其嗅觉特性之间的关系进行了研究。挥发性化合物采用吹扫捕集法提取，使用火焰离子化检测器进行定量，并通过质谱进行鉴定。嗅觉分析通过嗅闻气相色谱流出物进行。鉴定并定量了近80种化合物：大部分来自香料（60.5%），18.9%来自脂质氧化，11.8%来自氨基酸分解代谢，4.9%来自发酵过程。小组成员通过嗅闻检测到19种气味。这些气味与香料、脂质氧化或发酵有关，并且与各反应对产品整体香气的贡献一致。
