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
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DOI：
10.1016/s0963-9969(00)00133-2
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发表时间：
2001-01-01
影响因子：
8.1
通讯作者：
Bello, J
中科院分区：
文献类型：
--
作者：
Ansorena, D;Gimeno, O;Bello, J
西班牙干发酵香肠，香肠潘普洛纳，挥发性化合物的配置文件已被分析的气相色谱质谱联用仪，使用同时蒸馏萃取（蒸馏萃取）系统。定性和定量的差异，发现在五个分析的商业品牌中获得的挥发性配置文件。分离出193种不同的物质，从定量的角度来看，酸组在所有品牌中是最重要的，至少占总面积的60%。醛类化合物主要来源于油脂氧化，占总量的7.72%~ 13.97%。酸和醛类是品牌间变异性最低的化学家族。相比之下，酯类在品牌之间的变异系数最高（111%），其次是酚类（82%）和萜烯（76%）。在这三个家庭中观察到的差异可以分别归因于不同的发酵剂文化，吸烟过程和香料在其生产中使用。丁基羟基甲苯（作为抗氧化剂添加，E-321）是五个品牌中三个品牌中含量第三高的化合物。(C)2001爱思唯尔科技有限公司版权所有。
The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GCMS, 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 three of the five brands. (C) 2001 Elsevier Science Ltd. All rights reserved.