Study On Changes Of Volatile Flavour Compounds Of Dry Fermented Sausages During Processing

The volatile flavour compounds extracted from dry fermented sausage with Lb.pentosus, P.pentosaceus and St. carnosus as starter cultures (group F) and natural fermented sausage (group N) were analysed by SDE /GC-MS, with octane as internal standard. In order to follow changes of vlatile flavour compounds during processing, samples were taken at days 0(after stuffing), 1.5(after hotting), 7(after fermentation), 14(after drying) and 44 (after ripening). In addition, lipolysis, fat oxidation and proteolysis were also examined. The main results were:The volatile flavour compounds mainly derived from added black pippers and lipid oxidation.They belonged to several classes of chemical: pippers, aldehydes, alkanes, ketones, alcohols, others, phenols, acids and esters. In group F and group N, the former six classes of compounds can be examined at all the days, phenols can be examined at the 7th, 14th and 44th day. Acids and esters of group F can be examined at the 44th day, acids of group N can be examined at the 14th and 44th day, esters of group N can be examined at the 7th, 14th and 44th day.During processing, the kinds of volatile flavour compounds of group F increased from 69 to 81, then decreased to 78,the kinds of vlatile flavour compounds of group N increased gradually from 69 to 105.During processing, the content of volatile flavour compounds of group F increased to the maximum at the 7th day, the content of volatile flavour compounds of group N increased to the maximum at the 14th day.The changes of proteolysis index, FAA, AV and POV of indicated that proteolysis,lipolysis and lipid oxidation were going on during processing of group F and group N and the flavour presubsatances were accumulated. During hottting, lipid oxidation of group F were significantly. From the 14th day to 44th day, proteolysis, lipolysis and lipid oxidation of group N were significantly .