Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona

Abstract

The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GC-MS, using a simultaneous distillation-extraction (SDE) system. Qualitative and quantitative differences were found in the volatile profiles obtained in the five analyzed commercial brands. One hundred and ninety three different substances were isolated, the group of acids being the most important from a quantitative point of view in all brands, accounting at least for the 60% of the total area. Aldehydes, basically from lipid oxidation, contributed between 7.72% and 13.97% to the total amount. Acids and aldehydes were the chemical families that showed the lowest variability among brands. In contrast, esters showed the highest coefficient of variation among brands (111%), followed by phenols (82%) and terpenes (76%). The variability observed in these three families could be attributed respectively to the different starter cultures, smoking process and spices employed in their production.Butylated hydroxytoluene (added as an antioxidant, E-321) was the third most abundant compound in 3 of the 5 brands.

Selenium, iodine, ω-3 PUFA and natural antioxidant from Melissa officinalis L.: A combination of components from healthier dry fermented sausages formulation

“…This compound showed a value of 624 ng dodecane/g dry mater, comparable to those values found for dry fermented sausages elaborated with 15% algae oil and BHT (Valencia, Ansorena & Astiasarán, 2007) or to products with 25% linseed oil and natural antioxidants (García-Íñiguez de Ciriano, García-Herreros, Larequi, Valencia, Ansorena & Astiasarán, 2009). Furthermore, these values are within the same order of magnitude than those observed for commercial dry fermented sausages (Ansorena, Gimeno, Astiasarán & Bello, 2001) and for linseed oil containing sausages and BHT (Ansorena & Astiasarán, 2004a). No decadienals or nonadienal were detected in the new formulation.…”

The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

“…The addition of antioxidants kept low values for all compounds, and especially avoided the formation of dienals, characterized by their off-flavour. It has to be pointed out, however, that the concentrations of these compounds in control and linseed containing sausages was not considered high, being within the range of commercial sausages (Ansorena et al, 2001). …”

Influence of the Type of Extraction Conditions and Fiber Coating on the Meat of Sauced Duck Neck Volatile Compounds Extracted by Solid-Phase Microextraction (SPME)

“…These fatty acids may act as precursors of compounds affecting taste or aroma (Ansorena et al 2001). Myristic acid was the main odor component in nutmeg (Niyas et al 2003).…”

“…Numerous methyl and ethyl esters have been detected in the sauced duck neck meat, and they may have originated from esterification of alcohols and acids (Ansorena et al 2001). Neryl propionate, neryl acetate, and ethyl cinnamate all have been detected in botanical, with the odor of fruity, honey, and cinnamon (Moshonas 1971).…”