Sunesen L O, Dorigoni V, Zanardi E, Stahnke L
Department of Biotechnology, Technical University of Denmark, Building 221, DK-2800 Lyngby, Denmark.
Meat Sci. 2001 May;58(1):93-7. doi: 10.1016/s0309-1740(00)00139-x.
A commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass spectrometry. Total concentrations of all classes increased during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2-heptanol, 1-octen-3-ol, 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone to appear late in the processing. Benzeneacetaldehyde was absent in fresh mince, but increased to become one of the most abundant volatiles. Compounds from carbohydrate catabolism disappeared during the processing.
在成熟过程的六个阶段对商业化生产的产品进行了分析。监测了水分含量、pH值和细菌数量，并通过动态顶空进样法提取香肠中的挥发性化合物，然后用气相色谱/质谱联用仪进行分析。在成熟过程中，各类化合物的总浓度均有所增加。胡椒类化合物的浓度在成熟中期达到峰值。脂质氧化产物尤其在成熟后期增加，特别是2-庚醇、1-辛烯-3-醇、2-庚酮和2-壬酮等化合物。表面霉菌可能导致4-庚酮在加工后期出现。新鲜肉馅中不存在苯乙醛，但在加工过程中其含量增加，成为含量最丰富的挥发性物质之一。碳水化合物分解代谢产生的化合物在加工过程中消失。
