Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages

The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were a...

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Detalhes bibliográficos
Autores: Li, Lei, Perea Sanz, Laura, Salvador, Ana, Belloch, Carmela, Flores Llovera, Mónica
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/274832
Acesso em linha:http://hdl.handle.net/10261/274832
Access Level:acceso abierto
Palavra-chave:Aroma
Dry fermented sausages
Ornithine
Proline
Savoury
Thiamine
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spelling Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausagesLi, LeiPerea Sanz, LauraSalvador, AnaBelloch, CarmelaFlores Llovera, MónicaAromaDry fermented sausagesOrnithineProlineSavouryThiamineThe goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.Grant RTI2018-098074-B-I00 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 reviewedElsevierAgencia Estatal de Investigación (España)European CommissionHenan UniversityConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/274832reponame: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-I00Meat sciencehttps://doi.org/10.1016/j.meatsci.2022.108896Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2748322026-05-22T06:33:51Z
dc.title.none.fl_str_mv Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
title Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
spellingShingle Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
Li, Lei
Aroma
Dry fermented sausages
Ornithine
Proline
Savoury
Thiamine
title_short Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
title_full Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
title_fullStr Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
title_full_unstemmed Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
title_sort Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
dc.creator.none.fl_str_mv Li, Lei
Perea Sanz, Laura
Salvador, Ana
Belloch, Carmela
Flores Llovera, Mónica
author Li, Lei
author_facet Li, Lei
Perea Sanz, Laura
Salvador, Ana
Belloch, Carmela
Flores Llovera, Mónica
author_role author
author2 Perea Sanz, Laura
Salvador, Ana
Belloch, Carmela
Flores Llovera, Mónica
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
European Commission
Henan University
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Aroma
Dry fermented sausages
Ornithine
Proline
Savoury
Thiamine
topic Aroma
Dry fermented sausages
Ornithine
Proline
Savoury
Thiamine
description The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma. To this end, the precursors were added to the formulation of sausages, which were submitted to a fermentation and drying process. The sausage aroma was analyzed by olfactometry technique and Free Choice Profile sensory analysis. The results showed that the addition of precursors impacted the aroma, and reduced the level of oxidation in the final sausages while microbial differences were mainly observed in Orn-sausages. Among the aroma compounds detected only 2-methyl-3-(methylthio)furan verified the effect of thiamine supplementation and the impact on the cured and savoury odours detected in Thia-sausages by Free Choice profile sensory analysis, while no clear effect could be attributed to specific volatile compounds in the nitrogen supplemented sausages.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
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/10261/274832
url http://hdl.handle.net/10261/274832
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
Meat science
https://doi.org/10.1016/j.meatsci.2022.108896
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
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