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Volatile compounds of commercial Milano salami

机译：商业米兰萨拉米香肠的挥发性化合物

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摘要

The relationship between extracted volatiles of Milano salami, one of the main dry-cured sausages produced in Italy, and their olfactory properties was studied. Volatile compounds were extracted by a purge-and-trap method, quantified using a flame ionisa- tion detector and identified by mass spectrometry. Olfactory analysis was performed by sniffing the gas chromatographic effluent. Nearly 80 compounds were identified and quantified: most came from spices (60.5/100), 18.9/100 from lipid oxidation, 11.8/100 from amino acid catabolism and 4.9/100 from fermentation processes. Panellists detected 19 odours by sniffing. These odours were asso- ciated with spices, lipid oxidation or fermentation and were in agreement with the contributions of each reaction to the overall aroma of the product.
机译：研究了意大利生产的主要干制香肠之一米兰腊肠的挥发物与嗅觉特性之间的关系。挥发性化合物通过吹扫捕集法提取，使用火焰离子化检测器定量并通过质谱鉴定。通过嗅探气相色谱流出物进行嗅觉分析。鉴定和定量了近80种化合物：大多数来自香料（60.5 / 100），18.9 / 100来自脂质氧化，11.8 / 100来自氨基酸分解代谢和4.9 / 100来自发酵过程。小组成员通过嗅探发现了19种气味。这些气味与香料，脂质氧化或发酵有关，并且与每个反应对产品总体香气的贡献一致。

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