Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

•Sulfur and nitrogen compounds were identified and quantified in dry sausages.•Two-dimensional gas chromatography and selective detectors were used for identification.•2-Acetyl-1-pyrroline, methional and ethylpyrazine were the most potent odorants.•Methionine, ornithine and glycine were their main p...

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Bibliographic Details
Published in:Food chemistry 2016-01, Vol.190, p.657-664
Main Authors: Corral, Sara, Leitner, Erich, Siegmund, Barbara, Flores, Mónica
Format: Article
Language:English
Subjects:
Amino acid
Amino Acids - chemistry
Animals
Dry fermented sausage
Fermentation
Gas Chromatography-Mass Spectrometry
Mass Spectrometry - methods
Meat Products - analysis
Nitrogen
Nitrogen Compounds - analysis
Nitrogen Compounds - chemistry
Red Meat
Sulfur
Sulfur - analysis
Sulfur - chemistry
Swine
Volatile compounds
Volatile Organic Compounds
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Summary:•Sulfur and nitrogen compounds were identified and quantified in dry sausages.•Two-dimensional gas chromatography and selective detectors were used for identification.•2-Acetyl-1-pyrroline, methional and ethylpyrazine were the most potent odorants.•Methionine, ornithine and glycine were their main precursors. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study. In order to elucidate their possible origin, free amino acids (FAAs) were also determined. The volatile compounds present in the dry sausages were extracted using solvent assisted flavor evaporation (SAFE) and monitored by one and two-dimensional gas chromatography with different detectors: mass spectrometry (MS), nitrogen phosphorous (NPD), flame photometric (FPD) detectors, as well as gas chromatography–olfactometry. A total of seventeen sulfur and nitrogen compounds were identified and quantified. Among them, 2-acetyl-1-pyrroline was the most potent odor active compound, followed by methional, ethylpyrazine and 2,3-dihydrothiophene characterized by toasted, cooked potato, and nutty notes. The degradation of FAAs, generated during processing, was related to the production of aroma compounds, such as methionine forming methional and benzothiazole while ornithine was the precursor compound for 2-acetyl-1-pyrroline and glycine for ethylpyrazine.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.06.009