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KEY AROMA COMPONENTS OF A DRY-CURED SAUSAGE WITH HIGH FAT CONTENT (SOBRASSADA)

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dc.creatorMARÍA PÍA GIANELLI BARRA
dc.date2011
dc.date.accessioned2025-01-10T14:42:59Z
dc.date.available2025-01-10T14:42:59Z
dc.date.issued2011
dc.description.abstractTHE 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.
dc.formatapplication/pdf
dc.identifier.doi10.1177/1082013210368557
dc.identifier.issn1532-1738
dc.identifier.issn1082-0132
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8651
dc.languagespa
dc.publisherFOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
dc.relation.uri10.1177/1082013210368557
dc.rightsPUBLICADA
dc.titleKEY AROMA COMPONENTS OF A DRY-CURED SAUSAGE WITH HIGH FAT CONTENT (SOBRASSADA)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
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