Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages...

Effect of fat content on aroma generation during processing of dry fermented sausages.

Dry fermented sausages with different fat contents were produced (10%, 20% and 30%). The effect of fat content and ripening time on sensory characteristics, lipolysis, lipid oxidation and volatile compounds generation was studied. Also, the key aroma components were identified using gas chromatography (GC) and olfactometry. High fat sausages showed the highest lipolysis and lipid oxidation, det...

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

BACKGROUND Recent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. In this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal a...

Effect of Composition on Release of Aroma Compounds

The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on  partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called co...

Improvement the aroma of reduced fat and salt fermented sausages by 1 Debaromyces hansenii inoculation