Publicación: KEY AROMA COMPONENTS OF A DRY-CURED SAUSAGE WITH HIGH FAT CONTENT (SOBRASSADA)
Fecha
2011
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Resumen
THE KEY AROMA COMPONENTS AND THE LIPOLYSIS IN A DRY CURED SAUSAGE SOBRASSADA OF MALLORCA FROM BLACK PIG WERE STUDIED. SOBRASSADA WAS CHARACTERIZED BY A FATTY ACID PROFILE WITH A HIGH CONTENT OF MONOUNSATURATED FATTY ACIDS AND BY THE GENERATION DURING THE CURING PROCESS OF POLYUNSATURATED FREE FATTY ACIDS THAT WERE OXIDIZED TO GENERATE FLAVOR COMPOUNDS. EIGHTY-FOUR DIFFERENT VOLATILE COMPOUNDS WERE IDENTIFIED AND THREE OF THEM WERE FOR THE FIRST TIME DETECTED IN DRY SAUSAGES (METHYL NONANOATE, 1-METHYL-1H-PYRROLE AND 2-ACETYL PYRROLE). THIRTY-FIVE DIFFERENT AROMA ACTIVE ZONES WERE FOUND. THE AROMA OF SOBRASSADA WAS NOT ONLY DUE TO COMPOUNDS ALREADY DETECTED AS ESSENTIAL CONTRIBUTORS IN DRY SAUSAGES (3-METHYL BUTANOIC ACID, ETHYL 3-METHYL BUTANOATE, 2, 3-BUTANEDIONE AND ACETIC ACID) BUT ALSO TO OTHER COMPOUNDS SUCH AS ETHYL OCTANOATE, FURFURAL, BENZALDEHYDE, (Z)-2-NONENAL, 4-METHYL-PHENOL, DELTA-HEXALACTONE, HEPTANOIC ACID, 2-PENTYLFURAN AND 2-ACETYL-PYRROLE WHICH GAVE SPECIFIC AROMA NOTES.
