Changes in the Composition of Volatile Compounds during Aging of Dry-cured Sausages

被引：0
作者：
T. A. Misharina
V. A. Andreenkov
E. A. Vashchuk
机构：
[1] Russian Academy of Sciences,Emanuel' Institute of Biochemical Physics
[2] OOO Aromaros-M,undefined
来源：
Applied Biochemistry and Microbiology | 2001年 / 37卷
关键词：
Chromatography; Aldehyde; Lactobacillus; Staphylococcus; Volatile Compound;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The change in the composition of volatile components during aging and storage of dry-cured sausages containing a mixture of Lactobacillus plantarumand Staphylococcus carnosusas fermenting cultures was studied by high-performance capillary gas chromatography and gas chromatography-mass spectrometry. A total of 52 compounds were identified. It was found that sausage storage is accompanied by a significant increase in the concentration of flavoring aldehydes. The terpene concentration monotonically increases with sausage aging and storage.
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页码：413 / 418
页数：5
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