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 language | English |
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Title of host publication | Proceedings, part II, Driemaandelijks Tijdschrift |
Place of Publication | Gent, Belgium |
Publisher | Med. Fac. Landbouww. University of Gent |
Publication date | 1999 |
Pages | 559-566 |
Publication status | Published - 1999 |
Event | 13th Forum for Applied Biotechnology - Ghent, Belgium Duration: 22 Sept 1999 → 23 Sept 1999 Conference number: 13 |
Conference
Conference | 13th Forum for Applied Biotechnology |
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Number | 13 |
Country/Territory | Belgium |
City | Ghent |
Period | 22/09/1999 → 23/09/1999 |