Volatile compounds of commercial Milano salami

Meynier, Anne; Novelli, Enrico; Chizzolini, R.; Zanardi, Emanuela; Gandemer, G.

doi:10.1016/s0309-1740(98)00122-3

Cited by 164 publications

(114 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Compounds like acetic acid, butanoic, 3-methylbutanoic and pentanoic acids could be present even if they have been not identified (Stahnke, 1994). In salami, some studies showed the presence of acetic acid (Berger et al, 1990;Schmidt and Berger, 1998), whereas Meynier et al (1999) did not find it.…”

Section: Resultsmentioning

confidence: 97%

“…Thus, molecules such as thujene, -pinene, sabinene, -phellandrene, 3-carene, -terpinene and -terpinolene have been detected by Ekundayo et al (1988) in pepper andcaryophyllene, cubebene, limonene were isolated in paprika (Guadayol et al, 1997). Some of them were described as fruity, floral and fresh rather than spicy (Meynier et al, 1999). Other non terpenic compounds from spices found in sausages tested were eugenol (with spicy, honey-like odour), safrole and myristicine (spicy, nutmeg-odour) detected by Russel and Jennings (1969) in pepper and geranylacetone, -ionone, methylsalicylate and tetramethylpyrazine detected in paprika by Guadayol et al (1997).…”

Section: Resultsmentioning

confidence: 99%

“…Berger et al (1990) identified 68 different compounds in dry salami whereas Croizet et al (1992) identified 53 in dry saucisson. 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.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

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.

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

show abstract

“…Nell'ambito di questa classe, maggiormente rappresentati sono apparsi il limonene, il delta-3 carene e il sabinene (Tab. 1) riconducibili alla presenza del pepe nell'impasto fresco (Meynier et al 1999).…”

Section: Risultati E Discussioneunclassified

“…Tali risultati evidenziano fenomeni di ossidazione lipidica di scarsa importanza (Muriel et al 2004) nel salame S. Angelo IGP a 55 giorni di stagionatura. Quanto detto potrebbe essere riconducibile sia all'aggiunta di spezie e nitrati caratterizzati da attività antiossidante (Meynier et al 1999), sia alla brevità dei tempi di stagionatura come sembrerebbe anche essere confermato dall'assenza di alcune aldeidi, a catena corta e ramificata (2-methil-butanale e 3-methil-butanale) che si sviluppano a seguito di fenomeni di degradazione amminoacidica (Meynier et al 1999).…”

Section: Risultati E Discussioneunclassified