Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

Abstract

9 pages, 4 tables, 1 figure.The key aroma components and the lipolysis in a dry cured sausage ‘Sobrassada of Mallorca from black pig’ were studied. Sobrassada was characterized by a fatty acid profile with a high content of monounsaturated fatty acids and by the generation during the curing process of polyunsaturated free fatty acids that were oxidized to generate flavor compounds. Eighty-four different volatile compounds were identified and three of them were for the first time detected in dry sausages (methyl nonanoate, 1-methyl-1H-pyrrole and 2-acetyl pyrrole). Thirty-five different aroma active zones were found. The aroma of sobrassada was not only due to compounds already detected as essential contributors in dry sausages (3-methyl butanoic acid, ethyl 3-methyl butanoate, 2, 3-butanedione and acetic acid) but also to other compounds such as ethyl octanoate, furfural, benzaldehyde, (Z)-2-nonenal, 4-methyl-phenol, delta-hexalactone, heptanoic acid, 2-pentylfuran and 2-acetyl-pyrrole which gave specific aroma notes.Financial support from AGL 2009-08787 from MCINN (Spain) and FEDER funds are fully acknowledged. MP Gianelli thanks the FONDECYT for the 11070128 (Chile). The pre-doctoral schorlarship from GVA (Generalitat Valenciana, Spain) to A. Olivares is also acknowledged.Peer reviewe