VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)

Kaban G.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.13, sa.3, ss.525-534, 2010 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 3
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10942910802688184
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.525-534
  • Anahtar Kelimeler: Volatile compounds, Dry fermented sausage, Sucuk, GC/MS, SPME, DIFFERENT INGREDIENT LEVELS, STAPHYLOCOCCUS-XYLOSUS, DIFFERENT TEMPERATURES, COMPONENTS, IDENTIFICATION, BERRIES, CHORIZO, SALAMI
  • Atatürk Üniversitesi Adresli: Evet

Özet

The profile of volatile compounds of a typical Turkish dry fermented sausage (sucuk) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase microextraction (SPME). The significant differences were found in the volatile profiles obtained in the five commercial brands analyzed. A total 92 compounds were identified. The volatile compounds were consisted of 5 acids, 7 esters, 10 aliphatic hydrocarbons, 7 alcohols, 5 aldehydes, 11 sulphur compounds, 2 ketones, 7 aromatic hydrocarbons, 27 terpenes, 2 nitrogen compounds, 3 phenols, and 6 compounds BCH. Terpenes were the chemical family with the highest proportion in four brands, ranged 56-76% of the total area of volatiles. Acids were major compounds (32%) in only one brand.