Flavor compounds of Low-Fat Sausage Manufactured with Various Levels and Kinds of Sugar as a Fat Precursor

Abstract

The objective of this study was performed to develop low-fat sausages(LFSs) with similar flavor profiles to those of regular-fat counterpart(RFC) using the addition of various kinds and levels of sugars in combined with 0.1 M lysine. Approximately 42 flavor compounds were identified and observed in most phenols, aldehydes, hetero compounds, ketones and alkans. Among them, phenols and aldehydes were the predominant flavor compounds and 28 flavor compounds were observed as affected by various kinds and levels of sugars. Although the volatile compounds such as 5-methyl furfural, 2-methoxy phenol, 2-methoxy-4-methyl phenol and 17-octadecenal were not different between the RFC and low-fat control(LFC), the addition of fructose and sucrose in combination with 0.1 M lysine affected the composition of volatile compounds in LFSs. Approximately 14 volatile compounds including 2-chloro-2-methyl butane, cyclopentanol, octane and furfural showed differences between RFC and LFC, but these differences were also reduced with the addition of sugars in combination with 0.1 M lysine. The volatile compounds such as nonanal, α-terpinene, myristicine, 2-pentadecanone, pentadecanal and octadecanal were not affected by the addition of sugars and lysine. However, the volatile compounds such as 2-methyl-2-butanol, 5-methyl furfural, 2-methoxy phenol, 2-methoxy-4-methyl phenol and 17-octadecenal were reduced with increased level of sugar.