Olivares Alicia, Navarro José Luis, Flores Mónica
Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain.
Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Spain
Food Sci Technol Int. 2015 Mar;21(2):110-23. doi: 10.1177/1082013213515500. Epub 2013 Dec 11.
The objective of this study was to characterize naturally fermented dry sausages produced without the use of microbial starters and to determine which odour-active compounds are responsible for their aroma. The traditional manufacture was responsible for different chemical characteristics and consumer's acceptance. The volatile compounds detected in the headspace comprised a complex mixture of volatile compounds derived from bacterial metabolism (mainly esterase activity of Staphyloccoci), spices and lipid auto-oxidation. The odour-active volatile compounds were identified using gas chromatography coupled to olfactometry (GC-O) using the detection frequency method. The aroma profile was characterized by the presence of several compounds such as acetic acid, ethyl butanoate, hexanal, methional, 1-octen-3-ol, benzeneacetaldehyde and 4-methyl-phenol. However, naturally fermented sausages were also characterized by numerous esters, both ethyl and methyl esters, which impart a wide variety of fruity notes.
本研究的目的是对不使用微生物发酵剂生产的天然发酵干香肠进行特性描述，并确定哪些气味活性化合物构成了其香气。传统的制作方法导致了不同的化学特性和消费者的接受度。在顶空中检测到的挥发性化合物是一个复杂的混合物，包括源自细菌代谢（主要是葡萄球菌的酯酶活性）、香料和脂质自动氧化的挥发性化合物。使用检测频率法，通过气相色谱-嗅觉测量联用仪（GC-O）鉴定了气味活性挥发性化合物。香气特征表现为存在多种化合物，如乙酸、丁酸乙酯、己醛、甲硫醛、1-辛烯-3-醇、苯乙醛和4-甲基苯酚。然而，天然发酵香肠的特征还在于大量的酯类，包括乙酯和甲酯，它们赋予了各种各样的果香。
