Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Autor:	Vanessa Salazar, Miguel Friz, María Pía Gianelli, Luis Mojica
Rok vydání:	2012
Předmět:	sausage Multidisciplinary Chromatography Chemistry lcsh:Biotechnology SPME Solid-phase microextraction Lipid oxidation lcsh:TP248.13-248.65 Chemical groups charqui Fermentation volatile compounds Gas chromatography
Zdroj:	Brazilian Archives of Biology and Technology v.55 n.4 2012 Brazilian Archives of Biology and Technology Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 603-612 (2012) Brazilian Archives of Biology and Technology, Volume: 55, Issue: 4, Pages: 603-612, Published: AUG 2012
ISSN:	1516-8913
DOI:	10.1590/s1516-89132012000400017
Popis:	The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f2a6985709558d3119b60bb7c452c09 https://doi.org/10.1590/s1516-89132012000400017 Zobrazit plný text záznamu