European Food Research and Technology

, Volume 220, Issue 5, pp 494–501

Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

  • Eva Hierro
  • Juan A. Ordóñez
  • José M. Bruna
  • Carmen Pin
  • Manuela Fernández
  • Lorenzo de la Hoz
Original Paper

DOI: 10.1007/s00217-004-1083-2

Cite this article as:
Hierro, E., Ordóñez, J.A., Bruna, J.M. et al. Eur Food Res Technol (2005) 220: 494. doi:10.1007/s00217-004-1083-2

Abstract

The effect of the inoculation of dry fermented sausage surface with an atoxigenic, proteolytic and lipolytic strain of Mucor racemosus, Penicillium aurantiogriseum and Penicillium camemberti on the volatile composition was studied. The analysis of the headspace volatile compounds using gas chromatography/mass spectrometry enabled the identification of 55 volatiles. The study showed that every mould species produced a different volatile profile which was also different from that of the control sausages. Compounds derived from amino acid catabolism, i.e. branched aldehydes and the corresponding alcohols, were produced in higher amounts in sausages inoculated with Penicillium spp. On the other hand, volatiles coming from the microbial esterification were related to sausages inoculated with M. racemosus. The development of the fungal mycelia on the sausage surface protected lipids from oxidation, thus giving rise to fewer lipid oxidation products in the inoculated sausages.

Keywords

Dry fermented sausagesMouldsGas chromatography/mass spectrometryVolatile compoundsAroma

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Eva Hierro
    • 1
  • Juan A. Ordóñez
    • 2
  • José M. Bruna
    • 1
  • Carmen Pin
    • 3
  • Manuela Fernández
    • 1
  • Lorenzo de la Hoz
    • 1
  1. 1.Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de VeterinariaUniversidad ComplutenseMadridSpain
  2. 2.Instituto de Ciencia y Tecnología de la Carne, Facultad de VeterinariaUniversidad ComplutenseMadridSpain
  3. 3.BBSRC Institute of Food ResearchColneyNorwich UK