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Food Science and Human Wellness 2021, 10(3): 316-326 https://doi.org/10.1016/j.fshw.2021.02.023
Research Article | Open Access | Issue | Published: 16 April 2021

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Show Author's Information Huimin Zhou,  Bing Zhao,  Shunliang Zhang( ),  Qianrong Wu,  Ning Zhu,  Su Li,  Xiaoqian Pan,  Shouwei Wang,  Xiaoling Qiao
China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China

Peer review under responsibility of KeAi Communications Co., Ltd

Keywords:
Storage, Chinese dry sausage, Volatiles, Odor-active compounds, Process
Cite this article:
Zhou H, Zhao B, Zhang S, et al. Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage. Food Science and Human Wellness, 2021, 10(3): 316-326. https://doi.org/10.1016/j.fshw.2021.02.023
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Abstract Full text About this article

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.


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About this article

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

Show Author's information Huimin Zhou, Bing Zhao, Shunliang Zhang( ), Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao
China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China

Peer review under responsibility of KeAi Communications Co., Ltd

Abstract

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.

Keywords: Storage, Chinese dry sausage, Volatiles, Odor-active compounds, Process

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Publication history
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Publication history

Received: 26 April 2020
Revised: 31 August 2020
Accepted: 31 August 2020
Published: 16 April 2021
Issue date: May 2021

Copyright

© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

The authors were very grateful for the financial supports from national key research and development program of China (No. 2017YFD0400105).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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