We gratefully acknowledge funding provided by the Deutsche Forschungsgmeinschaft (Be 1100/1-1). F. Drawert, W.G. Jennings, and A.D. Jones are thanked for their encouragement and kind support.
Isolation and Identification of Dry Salami Volatiles
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1239–1242, September 1990
How to Cite
BERGER, R. G., MACKU, C., GERMAN, J. B. and SHIBAMOTO, T. (1990), Isolation and Identification of Dry Salami Volatiles. Journal of Food Science, 55: 1239–1242. doi: 10.1111/j.1365-2621.1990.tb03906.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/31/89 Revised 10/18/89; accepted 3/8/90.
The volatile constituents of air-dried, mold-fermented salami sausage were isolated from meat and casing using a dynamic headspace/continuous solvent extraction method. Apolar and polar fractions of the aroma concentrates, and a methylated acidic ether extract of the defatted meat were analyzed by high resolution gas chromatography and coupled gas chromatography-mass spectrometry. Most volatiles identified were derived from lipid degradation, from pepper (added as a spice), and from the degradation of pepper terpenes and phenolics. Neither typical intermediates of fatty acid autoxidation nor N-containing volatiles were among the 68 identified compounds. The contribution of lipid precursors was essential to overall flavor as were the microbial activities.