A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages

Dry cured meat products, loins and sausages, have a different cured aroma due to differences in their formulation and manufacture. In these products, savory and toasted notes produced by sulfur and nitrogenated volatile compounds are essential for cured aroma. The interest of the meat industry to mo...

Descripción completa

Detalles Bibliográficos
Autores: Li, Lei, Belloch, Carmela, Flores Llovera, Mónica
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/287086
Acceso en línea:http://hdl.handle.net/10261/287086
https://api.elsevier.com/content/abstract/scopus_id/85145600061
Access Level:acceso abierto
Palabra clave:Aroma
Dry loins
Fermented sausages
Savory
Toasted
id ES_d524af86a5c19a1c0e78eb39e35488db
oai_identifier_str oai:digital.csic.es:10261/287086
network_acronym_str ES
network_name_str España
repository_id_str
spelling A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausagesLi, LeiBelloch, CarmelaFlores Llovera, MónicaAromaDry loinsFermented sausagesSavoryToastedDry cured meat products, loins and sausages, have a different cured aroma due to differences in their formulation and manufacture. In these products, savory and toasted notes produced by sulfur and nitrogenated volatile compounds are essential for cured aroma. The interest of the meat industry to modulate the aroma profile and the creation of specific flavourings recognizes the necessity of gaining knowledge about the pathways involved into aroma generation. For this, a comparative study was done in dry cured loins and sausages. The two products were supplemented with either proline, ornithine or thiamine and compared to a control without supplement. The concentration of these volatile compounds was analysed by GC-MS in SIM mode. Eleven volatile compounds were identified, nine in loins and eight in sausages. Loin aroma was impacted by methional and 2-acetyl-1-pyrroline, contributing to cooked potato and toasted notes; meanwhile, sausage aroma was modulated by 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, producing fatty and meaty odors, and methional. The contribution of the microbial starters to the development of sausage aroma seems to have a higher effect than the addition of precursors. In loins, thiamine addition produced the highest concentration of 2-methyl-3-(methylthio)furan, while 2-acetyl-1-pyrroline and 2-acetylpyrrole increased in the proline supplemented loins.Grant RTI2018-098074-B-I00 and CEX2021-001189-S from MCIU/AEI/10.13039/501100011033 and, by “ERDF A way of making Europe”, is acknowledged as well as Lei Li's support from Henan University of Animal Husbandry and Economy (China).Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)European Commission0000-0002-4228-9899Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/287086https://api.elsevier.com/content/abstract/scopus_id/85145600061reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-098074-B-I00LWThttps://doi.org/10.1016/j.lwt.2022.114305Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2870862026-05-22T06:33:51Z
dc.title.none.fl_str_mv A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
title A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
spellingShingle A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
Li, Lei
Aroma
Dry loins
Fermented sausages
Savory
Toasted
title_short A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
title_full A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
title_fullStr A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
title_full_unstemmed A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
title_sort A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages
dc.creator.none.fl_str_mv Li, Lei
Belloch, Carmela
Flores Llovera, Mónica
author Li, Lei
author_facet Li, Lei
Belloch, Carmela
Flores Llovera, Mónica
author_role author
author2 Belloch, Carmela
Flores Llovera, Mónica
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
0000-0002-4228-9899
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Aroma
Dry loins
Fermented sausages
Savory
Toasted
topic Aroma
Dry loins
Fermented sausages
Savory
Toasted
description Dry cured meat products, loins and sausages, have a different cured aroma due to differences in their formulation and manufacture. In these products, savory and toasted notes produced by sulfur and nitrogenated volatile compounds are essential for cured aroma. The interest of the meat industry to modulate the aroma profile and the creation of specific flavourings recognizes the necessity of gaining knowledge about the pathways involved into aroma generation. For this, a comparative study was done in dry cured loins and sausages. The two products were supplemented with either proline, ornithine or thiamine and compared to a control without supplement. The concentration of these volatile compounds was analysed by GC-MS in SIM mode. Eleven volatile compounds were identified, nine in loins and eight in sausages. Loin aroma was impacted by methional and 2-acetyl-1-pyrroline, contributing to cooked potato and toasted notes; meanwhile, sausage aroma was modulated by 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, producing fatty and meaty odors, and methional. The contribution of the microbial starters to the development of sausage aroma seems to have a higher effect than the addition of precursors. In loins, thiamine addition produced the highest concentration of 2-methyl-3-(methylthio)furan, while 2-acetyl-1-pyrroline and 2-acetylpyrrole increased in the proline supplemented loins.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/287086
https://api.elsevier.com/content/abstract/scopus_id/85145600061
url http://hdl.handle.net/10261/287086
https://api.elsevier.com/content/abstract/scopus_id/85145600061
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-098074-B-I00
LWT
https://doi.org/10.1016/j.lwt.2022.114305
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869420631216357376
score 15,811543

Similares en LA Referencia