Sensory characteristics of European, dried, fermented sausages and the correlation to volatile profile

Marie Louise Heller Stahnke, Lars Oddershede Sunesen, Anny De Smedt

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

    Abstract

    In the European FAIR-project: Control of Bioflavour and Safety in Northern and Mediterranean Fermented Meat Products (FAIR-CT97-3227) four different sausage types were manufactured in five replicates and characterised by sensory and analytical means. The objective of the present study was to characterise the flavour pattern of the FAIR sausages with regards to sensory perceived compounds and volatile/sensory profiles. According to gas chromatography-olfactometry the greatest differences between the Northern and Mediterranean sausages were attributed to coffee/roasted, phenolic and vinegar odours in the smoked sausages and a popcorn note in the Mediterranean products covered with mould. The compounds were 2-furfurylthiol, guaiacol, acetic acid and 2-acetyl-1-pyrroline, respectively. Sausages added garlic contained two specific odours with salami/onion-like notes. The odours were attributed to allylmercaptane and methylthiirane. Correlation of sensory and volatile profile showed that garlic flavour correlated with sulphur compounds from garlic, smoked flavour with most of the cyclic compounds (furanes, phenols etc.), acid flavour with the acids (acetic, butanoic and hexanoic acid), spice and piquante flavour with the terpenes, rancid flavour with hexanal, octanal, nonanal and decanal and maturity with ethyl esters and methyl-ketones.
    Original languageEnglish
    Title of host publicationProceedings, part II, Driemaandelijks Tijdschrift
    Place of PublicationGent, Belgium
    PublisherMed. Fac. Landbouww. University of Gent
    Publication date1999
    Pages559-566
    Publication statusPublished - 1999
    Event13th Forum for Applied Biotechnology - Ghent, Belgium
    Duration: 22 Sept 199923 Sept 1999
    Conference number: 13

    Conference

    Conference13th Forum for Applied Biotechnology
    Number13
    Country/TerritoryBelgium
    CityGhent
    Period22/09/199923/09/1999

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