Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
The effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storag...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2021-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302100032X |
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| author | Huimin Zhou Bing Zhao Shunliang Zhang Qianrong Wu Ning Zhu Su Li Xiaoqian Pan Shouwei Wang Xiaoling Qiao |
| author_facet | Huimin Zhou Bing Zhao Shunliang Zhang Qianrong Wu Ning Zhu Su Li Xiaoqian Pan Shouwei Wang Xiaoling Qiao |
| author_sort | Huimin Zhou |
| collection | DOAJ |
| description | The effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storage. A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices, while a gradual decrease of each volatile was detected during storage except significant increase of volatiles from lipid oxidation and esterification. 15 and 6 odor-active compounds were respectively correlated (P < 0.05) with the process and storage time. Level of heptanal, 1-octen-3-ol, the ethyl of 2-methylbutanoic, 3-methylbutanoic, butanoic, benzoic, hexanoic, heptanoic, octanoic and decanoic acid were best discriminators of process stage, while (E)-2-nonenal, ethyl hexanoate, ethyl heptanoate, and methyl decanoate, were marker compounds of storage time. An objective method was established to evaluate the stages of process and storage for samples. |
| format | Article |
| id | doaj-art-e18e36e4b2734209a91107a3c9e170c6 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-e18e36e4b2734209a91107a3c9e170c62025-02-03T06:47:56ZengTsinghua University PressFood Science and Human Wellness2213-45302021-05-01103316326Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storageHuimin Zhou0Bing Zhao1Shunliang Zhang2Qianrong Wu3Ning Zhu4Su Li5Xiaoqian Pan6Shouwei Wang7Xiaoling Qiao8China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaCorresponding author.; China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaChina Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, ChinaThe effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played a key role in flavor profile during process and storage. A significant increase of each volatile was detected during process except gradual decrease of volatiles from spices, while a gradual decrease of each volatile was detected during storage except significant increase of volatiles from lipid oxidation and esterification. 15 and 6 odor-active compounds were respectively correlated (P < 0.05) with the process and storage time. Level of heptanal, 1-octen-3-ol, the ethyl of 2-methylbutanoic, 3-methylbutanoic, butanoic, benzoic, hexanoic, heptanoic, octanoic and decanoic acid were best discriminators of process stage, while (E)-2-nonenal, ethyl hexanoate, ethyl heptanoate, and methyl decanoate, were marker compounds of storage time. An objective method was established to evaluate the stages of process and storage for samples.http://www.sciencedirect.com/science/article/pii/S221345302100032XChinese dry sausageVolatilesOdor-active compoundsProcessStorage |
| spellingShingle | Huimin Zhou Bing Zhao Shunliang Zhang Qianrong Wu Ning Zhu Su Li Xiaoqian Pan Shouwei Wang Xiaoling Qiao Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage Food Science and Human Wellness Chinese dry sausage Volatiles Odor-active compounds Process Storage |
| title | Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage |
| title_full | Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage |
| title_fullStr | Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage |
| title_full_unstemmed | Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage |
| title_short | Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage |
| title_sort | development of volatiles and odor active compounds in chinese dry sausage at different stages of process and storage |
| topic | Chinese dry sausage Volatiles Odor-active compounds Process Storage |
| url | http://www.sciencedirect.com/science/article/pii/S221345302100032X |
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