Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

Food Chemistry

Volumn 190, Issue , 2016, Pages 657-664

  Corral, Sara ^a   Leitner, Erich ^b   Siegmund, Barbara ^b   Flores, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Amino acid; Dry fermented sausage; Nitrogen; Sulfur; Volatile compounds

Indexed keywords

AMINO ACIDS; CHROMATOGRAPHY; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MEATS; NITROGEN COMPOUNDS; ODOR REMOVAL; SULFUR; SULFUR DETERMINATION; VOLATILE ORGANIC COMPOUNDS;

2-ACETYL-1-PYRROLINE; DRY FERMENTED SAUSAGE; GAS CHROMATOGRAPHY OLFACTOMETRIES; NITROGEN PHOSPHOROUS; ODOR-ACTIVE COMPOUND; SOLVENT-ASSISTED FLAVOR EVAPORATIONS; TWO DIMENSIONAL GAS CHROMATOGRAPHY; VOLATILE COMPOUNDS;

NITROGEN;

2,3 DIHYDROTHIOPHENE; ACETIC ACID DERIVATIVE; AMINO ACID; BENZOTHIAZOLE; DIMETHYL SULFONE; ETHYLPYRAZINE; FLAVORING AGENT; METHIONINE; NITROGEN DERIVATIVE; ORNITHINE; PYRIDINE DERIVATIVE; SULFUR; SULFUR DERIVATIVE; THIOL; THIOPHENE; UNCLASSIFIED DRUG; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; EVAPORATION; FERMENTED PRODUCT; FOOD PROCESSING; MASS FRAGMENTOGRAPHY; MEAT; OLFACTOMETRY; SOLVENT EXTRACTION; ANALYSIS; ANIMAL; CHEMISTRY; FERMENTATION; MASS SPECTROMETRY; PIG; PROCEDURES; RED MEAT;

SOLANUM TUBEROSUM;

AMINO ACIDS; ANIMALS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MASS SPECTROMETRY; MEAT PRODUCTS; NITROGEN COMPOUNDS; RED MEAT; SULFUR; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84930959721     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.009     Document Type: Article

References (38)

1. M.C. Aristoy, and F. Toldrá Deproteinization techniques for HPLC ammo acid analysis in fresh pork muscle and dry-cured ham Journal of Agricultural and Food Chemistry 39 1991 1792 1795
2. G.A. Burdock Fenaroli's handbook of flavor ingredients 4th ed. 2002 CRC Press Inc Boca Raton, Florida
3. L. Cano-García, S. Rivera-Jiménez, C. Belloch, and M. Flores Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains Food Chemistry 151 2014 364 373
4. T.B. Cheng, G.A. Reineccius, J.A. Bjorklun, and E. Leete Biosysthesis of 2-methoxy-3-isopropylpyrazine in Pseudomonas perolens Journal of Agricultural and Food Chemistry 39 1991 1009 1012
5. S. Corral, A. Salvador, and M. Flores Salt reduction in slow fermented sausages affects the generation of aroma active compounds Meat Science 93 2013 776 785
6. S. Corral, A. Salvador, and M. Flores Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques Journal of the Science of Food and Agriculture. 95 2015 1350 1361
7. J. Deblander, S. Van Aeken, A. Adams, N. De Kimpe, and K.A. Tehrani New short and general synthesis of three key Maillard flavor compounds: 2-Acetyl-1-pyrroline, 2-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine Food Chemistry 168 2015 327 331
8. D. Demeyer, M. Raemaekers, A. Rizzo, A. Holck, A. De Smedt, and B. ten Brink Control of bioflavor and safety in fermented sausages: First results of a European project Food Research International 33 2000 171 180
9. J.S. Elmore, M.M. Campo, M. Enser, and D.S. Mottram Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids Journal of Agricultural and Food Chemistry 50 2002 1126 1132
10. W. Engel, W. Bahr, and P. Schieberle Solvent assisted flavor evaporation - A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices European Food Research and Technology 209 1999 237 241
11. M. Flores, M.C. Aristoy, A.M. Spanier, and F. Toldrá Non-volatile components effects on quality of 'Serrano' dry-cured ham as related to processing time Journal of Food Science 62 1997 1235 1239
12. M.P. Gianelli, A. Olivares, and M. Flores Key aroma components of a dry-cured sausage with high fat content (Sobrassada) Food Science and Technology International 17 2011 63 71
13. M. Güntert, J. Brüning, R. Emberger, M. Köpsel, W. Kuhn, and T. Thielmann Identification and formation of some selected sulphur-containing flavor compounds in various meat model systems Journal of Agricultural and Food Chemistry 38 1990 2027 2041
14. H.I. Hwang, T.G. Hartman, and C.T. Ho Relative reactivities of amino acids in the formation of pyridines, pyrroles, and oxazoles Journal of Agricultural and Food Chemistry 43 1995 2917 2921
15. D.D. Jayasena, D.U. Ahn, K.C. Nam, and C. Jo flavor chemistry of chicken meat: A review Asian-Australasian Journal of Animal Sciences 26 2013 732 742
16. E.S. Kovats Gas chromatographic characterization of organic substances in the retention index system J.C. Giddings, R.A. Keller, Advances in chromatography 1965 Marcel Dekker Inc New York 229 247
17. C. Larroche, I. Besson, and J.-B. Gros High pyrazine production by Bacillus subtilis in solid substrate fermentation on ground soybeans Process Biochemistry 34 1999 667 674
18. M. López Del Castillo-Lozano, A. Delile, H.E. Spinnler, P. Bonnarme, and S. Landaud Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures Applied Microbiology and Biotechnology 75 2007 1447 1454
19. M.D.C. Martínez-Cuesta, C. Peláez, and T. Requena Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulphur compounds in cheese Critical Reviews in Food Science and Nutrition 53 2013 366 385
20. N. Marušić, M.C. Aristoy, and F. Toldrá Nutritional pork meat compounds as affected by ham dry-curing Meat Science 93 2013 53 60
21. A. Meynier, and D.S. Mottram The effect of pH on the formation of volatile compounds in meat-related model systems Food Chemistry 52 1995 361 366
22. K. Molly, D. Demeyer, G. Johansson, M. Raemaekers, M. Ghistelinck, and I. Geenen The importance of meat enzymes in ripening and flavor generation in dry fermented sausages. First results of a European project Food Chemistry 59 1997 539 545
23. D.S. Mottram flavor formation in meat and meat products: a review Food Chemistry 62 1998 415 424
24. D.S. Mottram Meat H. Maarse, Volatile compounds in foods and beverages 1991 Marcel Dekker Inc New York 107 177
25. A. Olivares, J.L. Navarro, and M. Flores Effect of fat content on aroma generation during processing of dry fermented sausages Meat Science 87 2011 264 273
26. L. Pripis-Nicolau, G. De Revel, A. Bertrand, and A. Maujean Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions Journal of Agricultural and Food Chemistry 48 2000 3761 3766
27. F. Ravyts, L.D. Vuyst, and F. Leroy Bacterial diversity and functionalities in food fermentations Engineering in Life Sciences 12 2012 356 367
28. P. Schieberle The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust Zeitschrift für Lebensmittel-Untersuchung und -Forschung 191 1990 206 209
29. S. Schmidt, and R.G. Berger Aroma compounds in fermented sausages of different origins LWT - Food Science and Technology 31 1998 559 567
30. K. Söllner, and P. Schieberle Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches Journal of Agricultural and Food Chemistry 57 2009 4319 4327
31. L.H. Stahnke Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile components Meat Science 4 1995 193 209
32. L.H. Stahnke flavor formation in fermented sausage F. Toldrá, Research Advances in the Quality of Meat and Meat Products 2002 Research Signpost India
33. C. Thomas, F. Mercier, P. Tournayre, J.L. Martin, and J.L. Berdagué Effect of nitrite on the odourant volatile fraction of cooked ham Food Chemistry 139 2013 432 438
34. C. Thomas, F. Mercier, P. Tournayre, J.L. Martin, and J.L. Berdagué Identification and origin of odorous sulphur compounds in cooked ham Food Chemistry 155 2014 207 213
35. K. Tjener, L.H. Stahnke, L. Andersen, and J. Martinussen Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time Meat Science 67 2004 447 452
36. F. Toldrá, Y. Sanz, and M. Flores Meat Fermentation Technology Y.H. Hui, W.K. Nip, R.W. Rogers, W.A. Young, Meat Science and Applications 2001 Marcel Dekker, Inc. New York, Basel
37. F. Ulrich, and W.Z. Grosch Identification of the most intense odor compound formed during the autoxidation of linoleic acid Zeitschrift für Lebensmittel-Untersuchung und-Forschung 184 1987 277 282
38. S. Ventanas, M. Estévez, C.L. Delgado, and J. Ruiz Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids European Food Research and Technology 225 2007 665 675