Abstract
The effect of fat content on the release of volatile aroma compounds from frankfurters has been investigated. Although the release of most n-alkanals, alcohols, ketones, and furans was little affected by changes in the fat content of frankfurters, that of monoterpene hydrocarbons, sesquiterpene hydrocarbons, terpenes containing oxygen, cyclopentenones, phenyl propanoids, and phenols was greatly increased when the fat content was decreased. Some odors were also detected more frequently in the low-fat than in the full-fat sausages. These included smoky odors, due to phenols, spicy, synthetic, and floral odors due to terpenes, and meaty, roasted odors caused by sulfur-containing heterocyclic compounds. The release of aroma compounds from frankfurters appears to be closely related to the solvation of these compounds in the lipid phase.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
