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The volatile constituents of air-dried, mold-fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography-mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N-containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.

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Unsalted sweet butter was heated at 100,150, or 200 °C for 5 h. The headspace volatiles formed were collected during heating using a simultaneous purging and solvent extraction apparatus. Among 140 peaks on a gas chromatogram of the headspace sample from butter heated at 200 °C, 77 were positively identified by gas chromatography and gas chromatography/mass spectrometry. Major compounds identified were 21 aldehydes, 12fatty acids, 11 ketones, lOnitrogenand/or sulfur-containing compounds, 7 alkanes, 6 -lactones, and 4 furans, which constituted over 85% of total volatiles recovered. The number of volatiles formed in a headspace of butter heated at 100 or 150 °C was much less than that formed at 200 °C. However, all volatiles formed at 100 and 150 °C were found in a sample heated at 200 °C.