2-acetyl-1-pyrroline - key aroma compound in Mediterranean dried sausages

Marie Louise Heller Stahnke

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    Abstract

    In a study characterising sausage types from various parts of Europe, ten Mediterranean and Northern European fermented, dried sausages were compared using static headspace gas chromatography-olfactometry and a sniffing panel of five members. The greatest difference between the Northern and Southern types were attributed to a burned coffee odour from smoke in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The two compounds were 2-furfurylthiol and 2-acetyl-1-pyrroline, respectively. An analysis of five dried, moulded sausages showed that the surface edge of the sausages contained higher amounts of 2-acetyl-1-pyrroline than the core, indicating that the mould growing on the surface of Mediterranean products produces 2-acetyl-1-pyrroline.
    Original languageEnglish
    Title of host publicationFrontiers in Flavour Science (Eds.: K.-H. Schieberlee)
    Place of PublicationGarching
    PublisherDeutsche Forschungsanstalt für Lebensmittelchemie
    Publication date2000
    Pages361-365
    Publication statusPublished - 2000
    Event9th Weurman Flavour Research Symposium - Freising, Germany
    Duration: 1 Jan 1999 → …

    Conference

    Conference9th Weurman Flavour Research Symposium
    CityFreising, Germany
    Period01/01/1999 → …

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