Volatile compounds in chorizo and their changes during ripening

Mateo, Javier; Zumalacárregui, J.M.

doi:10.1016/s0309-1740(96)00028-9

Cited by 94 publications

(73 citation statements)

References 24 publications

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“…2-methylpropanoic acid, 3-methylbutanoic acid and 2-methylbutanoic acid, which have been isolated from microbial metabolism of Val, Leu and Ile, respectively, have been attributed to a characteristic "sweet" odour (Mateo et al, 1996b). These 3 acids may also have a positive impact on aroma due to their conversion into fruity esters (Stahnke, 1994).…”

Section: Resultsmentioning

confidence: 99%

“…Meynier et al (1999) studied the relationship between the volatile compounds isolated from commercial Milano salami and their olfactory properties. In chorizo, Mateo et al (1996b) published results of the analysis of both traditional and industrial chorizo and detected 126 peaks among which 115 were identified. In this paper, these authors found that acetic acid, allyl-1-thiol and phenol were the major components for their products.…”

Section: Introductionmentioning

confidence: 99%

“…However, a simultaneous steam distillationextraction (SDE) with a modified Likens-Nickerson apparatus for the isolation of the compounds was used by Mateo et al (1996b) and Dirinck et al (1997). The latter authors compared the SDE extraction and the dynamic headspace isolation to study differences between northern and southern European cured hams.…”

Section: Introductionmentioning

confidence: 99%

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

Ansorena

Gimeno

Astiasarán

et al. 2001

Food Research International

170

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Ansorena

Gimeno

Astiasarán

et al. 2001

Food Research International

170

View full text Add to dashboard Cite

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“…Non-essential amino acids Indoles have been considered to be a product from catabolism of tryptophan (Mateo and Zumalacárregui 1996). Dimethyl disulfide and dimethyl trisulfide were only two S-containing compounds detected in both Kapi Ta Dam and Kapi Ta Deang samples.…”

Section: Volatile Componentsmentioning

confidence: 99%

“…This compound gives pungent butterfat-like odor but not as unpleasant (O'Neil 2006). These short chain fatty acids, 2-methylpropanoic acid and 2-methylbutanic acid, have been considered to be the products of microbial metabolism of valine and isoleucine, respectively (Mateo and Zumalacárregui 1996). These acids may also have a positive impact on aroma due to their conversion into fruity esters (Stahnke 1994), although, their corresponding ester derivatives were detected in a low amount at around 1 % of total volatiles (Table 3).…”

Section: Volatile Componentsmentioning

confidence: 99%

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

et al. 2016

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Headspace-volatile components and sensory characteristics, including color, Maillard reaction products and free amino acid profiles, of two types of Thai traditional fermented shrimp paste, Kapi Ta Dam and Kapi Ta Deang, were investigated during the fermentation periods up to 6 months. The results showed that the colors of both products were changed with a decrease in CIELAB values over the fermentation period, except for yellowness of Kapi Ta Deang. Essential amino acids such as lysine and leucine and non-essential amino acids such as glutamic acid and alanine were found to be predominant free-amino acids in the products. After headspace volatile component extraction of the product was carried out using a SPME fiber coated with DVB/CAR/PDMS and analyzed by GC-MS, the main compounds responsible for distinct volatiles in the products were N-containing compounds, especially pyrazines which give roasted nutty odor. The results of sensory evaluation from panelists also suggest that fermentation period had an effect on sensory characteristics of the fermented shrimp pastes. Moreover, the sensory perceptions of the products would associate with their color, the Maillard reaction products, amino acid profiles and volatile compounds.

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Flavor

Tjener¹,

Stahnke²

2007

Handbook of Fermented Meat and Poultry

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Volatile compounds in chorizo and their changes during ripening

Cited by 94 publications

References 24 publications

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

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

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

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