Abstract
Abstract The distribution of volatile compound among lean and fat tissues during processing of dry fermented sausages manufactured with either nitrite or nitrate was studied. Twelve volatile compounds were quantified by multiple headspace solid-phase microextraction (multiple HS-SPME) in combination with gas chromatography and mass selective detector (GC–MS) in the lean and fat tissues. The lean tissue contained the highest amount of volatile compounds derived from the lipid oxidation process (heptanal, octanal, nonanal, 1-octen-3-ol, 2-pentanone and 2-heptanone), amino acid degradation reactions (2 and 3-methylbutanal) and esterase activity (ethyl 3-methylbutanoate and ethyl hexanoate). However, the compounds pentanal and hexanal showed similar concentration in both tissues. Few differences were observed in the concentration of volatile compounds due to curing agents throughout the ripening stages although they disappeared after vacuum storage. In conclusion, the main tissue contributing to the flavour development in sausages is the intramuscular fat and the protein fraction. However, the fat tissue contributes to flavour perception due to the solubilization of volatile compounds in it.
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