Analysis of volatile compounds by GC–MS of a dry fermented sausage: chorizo de Pamplona
Introduction
Chorizo de Pamplona is a traditional dry fermented sausage with a relevant interest in the meat industry of Spain. Some studies about the chemical and microbiological processes that take place during the ripening (Astiasaran et al., 1990, Astiasaran et al., 1990, Gimeno et al., 2000, Gorospe et al., 1989), which are the origin of the sensorial properties of this product, have been carried out.
One important sensory property which has been hardly studied is the “flavour” of the product. Many studies have been carried out to study the flavour of different cured meat products. Volatile components of dry cured ham have been studied by Berdague et al., 1991, Buscailhon et al., 1993, Hinrichsen and Pedersen, 1995, Dirinck et al., 1997. Aroma components from dried sausages fermented with Staphylococcus xylosus were described by Stahnke, 1994, Stahnke, 1995, Stahnke, 1999a, Stahnke, 1996b, Johansson et al., 1994 followed the evolution of volatile compounds during the ripening of a fermented sausage elaborated with Pediococcus pentosaceus and S. xylosus as starter cultures. Berger, Macku, German and Shibamoto (1990) identified 68 different compounds in dry salami whereas Croizet, Denoyer, Tran and Berdagué (1992) identified 53 in dry saucisson. Meynier, Novelli, Chizzolini, Zanardi and Gandemer (1999) studied the relationship between the volatile compounds isolated from commercial Milano salami and their olfactory properties. In chorizo, Mateo and Zumalacárregui (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.
Most of these studies have been carried out using a dynamic headspace system of extraction of the volatile compounds. However, a simultaneous steam distillation–extraction (SDE) with a modified Likens–Nickerson apparatus for the isolation of the compounds was used by Mateo and Zumalacarregui, 1996b, 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. They concluded that because reliable semi-quantitative data were aimed at, SDE extraction should be preferred over dynamic headspace isolation. In this work, in order to make a “total volatile analysis” of the product, the Likens–Nickerson system of isolation of these compounds was chosen.
The objective of the present study was to analyze the profile of the volatile compounds of different commercial brands of chorizo de Pamplona to increase the knowledge of the substances responsible for its characteristic flavour.
Section snippets
Materials and methods
Four sausages of five different commercial brands of chorizo de Pamplona were randomly purchased at different supermarkets of the city (Pamplona, Navarra, Spain). They were frozen and stored at −20°C until the analysis. The common ingredients used in this type of products are: lean pork meat, pork back fat, salt, sugars (dextrin, lactose, dextrose), sodium ascorbate, nitrites and/or nitrates, red pepper, spices, colorants (Ponceau 4R E-124) and exogenous proteins (powdered milk or sodium
Results and discussion
The efficiency of the simultaneous steam distillation–extraction method for its isolation of volatiles in meat products over dynamic headspace has been proven. Dirink et al. (1997) compared the two procedures for isolation of volatiles from hams concluding that SDE extraction have advantages especially due to the higher number of different volatiles isolated and better reproducibility.
One hundred ninety-three different compounds were isolated from the five analyzed commercial brands of chorizo
Acknowledgements
We thank Professor Mohino for scientific advice. We also thank the Government of Navarra, the Fundación Roviralta and the Fundación Empresa-Universidad for their financial support.
References (36)
- et al.
Effects of starter cultures on the formation of flavour compounds in dry sausage
Meat Science
(1993) - et al.
Flavour differences between nothern and southern European cured hams
Food Chemistry
(1997) - et al.
Characterization of Chorizo de Pamplonaanalysis of colour and texture
Food Chemistry
(2000) - et al.
Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures
Meat Science
(1994) - et al.
Volatile compounds in Chorizo and their changes during ripening
Meat Science
(1996) - et al.
Volatile compounds of commercial Milano salami
Meat Science
(1999) Aroma compounds from dried sausages fermented with Staphylococcus xylosus
Meat Science
(1994)Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — part II. Volatile components
Meat Science
(1995)Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part I. Collection and identification
Lebensmittel Wissenschaft und-Technologie
(1999)Volatiles produced by Staphylococcus xylosus and Staphylococcus carnosus during growth in sausage minces. Part II. The influence of growth parameters
Lebensmittel-Wissenschaft und-Technologie
(1999)
Modificaciones de la fracción nitrogenada durante el proceso de curación del chorizo, en función de la tecnologı́a aplicada
Revista Agroquı́mica y Tecnologı́a de Alimentos
Volatile components of dry-cured ham
Journal of Agricultural and Food Chemistry
Isolation and identification of dry salami volatiles
Journal of Food Science
Time related changes in volatile compounds of lean tissue during processing of French dry-cured ham
Journal of the Science of Food and Agriculture
Les composés volatils du saucisson sec. Evolution au cours de la maturation
Viandes et Produits Carnés
Cited by (177)
Investigation into the characteristic volatile flavor of old duck
2023, Food Chemistry: XFeasibility analysis of a newly developed multifunctional mastication simulator
2023, Innovative Food Science and Emerging Technologies