The volatile flavor compounds of nonfermented sausage have been investigated. A homogenate of commercially processed coarse-cut sausage and water containing 2-heptanol as an internal standard was steam distilled under reduced pressure and the distillate passed through a column packed with porous polymer beads (Porapak Q). The adsorbed volatiles were then eluted with diethyl ether, and the concentrate was analzyed by gas chromatography and gas chromatography-mass spectrometry. Of a total of 108 peaks, 99 peaks were definitely or tentatively identified by mass spectrometry and modified Kovats indices. With respect to the species, liquid smoke, and meat itself, the origins of isolated volatiles were clarified and the change in the composition during processing was revealed.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)