Flavour profiles of low‐fat comminuted sausages as affected by the addition of various sugars in combined with 0.1 m lysine

Abstract

SummaryThe study was performed to evaluate the flavour profiles of low‐fat comminuted sausage (LFS) as affected by the addition of various concentrations of glucose, fructose and sucrose combined with 0.1 m lysine. Among thirty‐five volatile compounds, the concentrations of furfural, 2‐furan methanol, 2‐methoxy phenol, 2‐methoxy‐4‐methyl phenol, myristicine and pentadecanal occupied approximately 60% of the total concentration of volatile compounds identified in full‐ and low‐fat smoked sausages. Phenols and hetero‐compounds derived mainly from the smoking process were the predominant chemical groups. Nine volatile compounds were affected by fat content and the reduction of fat predominantly increased the headspace concentration of myristicin and pentadecanal. The headspace concentration of total volatile compounds detected in LFS control was significantly higher than those of LFS treatments with the various sugars and lysine. The headspace concentration of most volatile compounds decreased with the addition of various sugars. The results indicate that the addition of glucose, fructose and sucrose at the concentrations higher than 0.05 m in combination with 0.1 m lysine delays the release of some flavour compounds in LFS.