Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017 |
Resumo: | The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p<0.05) in the volatile compounds among the brands of longaniza and charqui. A characteristic volatile compounds profile was not found in the analyzed products. However, an important percentage of the volatile compounds in charqui came from the lipid oxidation. In the case of longanizas sausages, volatile compounds come mainly from the carbohydrates fermentation and spices. |
id |
TECPAR-1_56b05290e139f041a6dc4d5088600d3a |
---|---|
oai_identifier_str |
oai:scielo:S1516-89132012000400017 |
network_acronym_str |
TECPAR-1 |
network_name_str |
Brazilian Archives of Biology and Technology |
repository_id_str |
|
spelling |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in ChileSPMEvolatile compoundssausagecharquiThe aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p<0.05) in the volatile compounds among the brands of longaniza and charqui. A characteristic volatile compounds profile was not found in the analyzed products. However, an important percentage of the volatile compounds in charqui came from the lipid oxidation. In the case of longanizas sausages, volatile compounds come mainly from the carbohydrates fermentation and spices.Instituto de Tecnologia do Paraná - Tecpar2012-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017Brazilian Archives of Biology and Technology v.55 n.4 2012reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132012000400017info:eu-repo/semantics/openAccessGianelli,María PíaSalazar,VanessaMojica,LuisFriz,Migueleng2012-08-16T00:00:00Zoai:scielo:S1516-89132012000400017Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2012-08-16T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
title |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
spellingShingle |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile Gianelli,María Pía SPME volatile compounds sausage charqui |
title_short |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
title_full |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
title_fullStr |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
title_full_unstemmed |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
title_sort |
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile |
author |
Gianelli,María Pía |
author_facet |
Gianelli,María Pía Salazar,Vanessa Mojica,Luis Friz,Miguel |
author_role |
author |
author2 |
Salazar,Vanessa Mojica,Luis Friz,Miguel |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Gianelli,María Pía Salazar,Vanessa Mojica,Luis Friz,Miguel |
dc.subject.por.fl_str_mv |
SPME volatile compounds sausage charqui |
topic |
SPME volatile compounds sausage charqui |
description |
The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p<0.05) in the volatile compounds among the brands of longaniza and charqui. A characteristic volatile compounds profile was not found in the analyzed products. However, an important percentage of the volatile compounds in charqui came from the lipid oxidation. In the case of longanizas sausages, volatile compounds come mainly from the carbohydrates fermentation and spices. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-89132012000400017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.55 n.4 2012 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
_version_ |
1750318275251666944 |