کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7590246 | 1492099 | 2016 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Correlation between volatile profiles of Italian fermented sausages and their size and starter culture
ترجمه فارسی عنوان
همبستگی بین پروفایل های فرار از سوسیس های تخمیر شده ایتالیایی و اندازه آنها و فرهنگ استارت
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The aroma profiles of 10 traditional Italian fermented sausages were evaluated. The volatile organic compounds (VOCs) obtained by solid-phase microextraction and gas chromatograph-mass spectrometry were analysed using principal component analysis (PCA) and linear discriminant analysis (LDA). PCA allowed an acceptable separation but some sausage typologies were not well separated. On the other hand, the supervised approach of LDA allowed a clear grouping of the samples in relation to sausage size and starter culture. In spite of the extreme variability of the volatile profiles of the sausage typologies, this work showed the influence of diameter on VOC profile. The differences observed can be related to the effects that some fundamental physicochemical characteristics (such as water loss kinetics and oxygen availability) have on the results of ripening processes. Differences in VOC profiles were also observed due to the lactic acid bacteria used as starter cultures, with differences mainly attributable to compounds deriving from pyruvate metabolism.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 736-744
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 736-744
نویسندگان
Chiara Montanari, Eleonora Bargossi, Aldo Gardini, Rosalba Lanciotti, Rudy Magnani, Fausto Gardini, Giulia Tabanelli,