Volatile compounds released during ripening in Italian dried sausage

A commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass spectrometry. Total concentrations of all classes increased during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2- heptanol, 1-octen-3-ol, 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone to appear late in the proces- sing. Benzeneacetaldehyde was absent in fresh mince, but increased to become one of the most abundant volatiles. Compounds from carbohydrate catabolism disappeared during the processing

Volatile compounds during ripening in Italian dried sausage

The purpose of the present work was to increase the knowledge of evolution of volatiles. Hereby evidence of changes occurring in real sausages is provided which in it self gives rise to new discussions of e.g. origins, but can also serve as yardstick when evaluating the degree of relevance of studies of model sausages or microorganisms in petri dishes

Flavour compounds related to maturity of dried fermented sausage

The purpose of the present study was to study the sensory effects of the starter culture Staphylococcus carnosus 833 in commercially produced Italian dried sausages

Maturity acceleration of italian dried sausage by Staphylococcus carnosus-Relationship between maturity and flavour compounds

The mature flavor of Salame Milano, an Italian dried sausage, was increased in two ways: by increasing maturation time or with a strain of Staphylococcus carnosus. The sensory and volatile profiles of the sausages were determined and the data analyzed by analysis of variance and chemometrics. Sausages with S. carnosus 833 matured more than 2 wk faster than control sausages. Maturity correlated significantly with higher amounts of branchedchain aldehydes and alcohols and both branched- and straight-chain methyl ketones—compounds arising from the breakdown of the amino acids leucine, isoleucine, and valine, or from microbial b-oxidation of fatty acids. Also, sulfur compounds arising from added garlic correlated positively with mature flavor