Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage 'Chourico Grosso Borba-Estremoz PGI'.

摘要

Volatile compounds from Chourico Grosso, a Protected Geographical Indication (PGI) dry fermented and ripened pork sausage, were analysed using a purge and trap GC-MS system (PT/GC/MS) and compared with those from sausages obtained via a modified drying/smoking technique. At the end of the processing period (40 days), the 2 major groups of volatiles present in both types of sausages were sulfur compounds and hydrocarbons. Total volatile concn. were approx. 71 and 99 mg/kg, respectively, in traditional and modified sausages. After 3 months of storage, sulfur compounds were present in the highest relative amounts in traditional sausage (38.4% w/w), whereas both sulfur compounds (26.3%) and alcohols (26.5%) were present in similar quantities in modified sausages. When the product life time was extended to 12 months, differences between the composition of traditional and modified sausages were observed; hydrocarbon levels increased considerably in traditional sausages, whereas sulfur compounds remained predominant in modified sausages.