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Effect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase Microextraction


The aim of this study was to determine the experimental conditions for extracting volatile compounds present in the headspace of a salami sample by solid phase microextraction (Carboxen/PDMS fiber), monitoring the individual aromas of the extracts directly in order to maintain the original aroma of the product. Additionally, extracts were analyzed in gas chromatograph equipped with flame ionization detector and mass spectrometer (GC-FID and GC/MS). Volatile compounds were separated in polar phase capillary column (DB-Wax). Response Surface Methodology was used to explain the effects of both time and temperature on the salami aroma and on the instrumental measurements. Trained judges analyzed the intensity of a characteristic aroma from 12 salami extracts directly in olfactometer coupled with a gas chromatograph. The sensory results generated a multivariate statistical model (R 2 = 0.72, p < 0.05) that included linear time and temperature terms. The optimal conditions were determined to be an extraction period of 45 min at 50 °C, as the resulting extract received a mean sensory score of 7.15. This method allowed us to obtain a highly representative aroma of the product in an adequate time.

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The authors are grateful to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for its financial support.

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Correspondence to Roger Wagner.

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Wagner, R., Franco, M.R.B. Effect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase Microextraction. Food Anal. Methods 5, 1186–1195 (2012).

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  • Aroma
  • Sensory
  • Volatile profile
  • Salami
  • Meat product