VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)

Kaban, Güzin

doi:10.1080/10942910802688184

Makale Tam Makale Uluslararası 2010

VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)

Güzin Kaban

INTERNATIONAL JOURNAL OF FOOD PROPERTIES Cilt 13 · Sayı 3 · ss. 525–534 · 01.01.2010

DOI ile aç

Özet

The profile of volatile compounds of a typical Turkish dry fermented sausage (sucuk) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase microextraction (SPME). The significant differences were found in the volatile profiles obtained in the five commercial brands analyzed. A total 92 compounds were identified. The volatile compounds were consisted of 5 acids, 7 esters, 10 aliphatic hydrocarbons, 7 alcohols, 5 aldehydes, 11 sulphur compounds, 2 ketones, 7 aromatic hydrocarbons, 27 terpenes, 2 nitrogen compounds, 3 phenols, and 6 compounds BCH. Terpenes were the chemical family with the highest proportion in four brands, ranged 56-76% of the total area of volatiles. Acids were major compounds (32%) in only one brand.

Anahtar kelimeler

IDENTIFICATION COMPONENTS GC-MS sucuk dry fermented sausage BERRIES SPME different temperatures VOLATILE COMPOUNDS Staphylococcus xylosus CHORIZO SALAMI DIFFERENT INGREDIENT LEVELS

Atıf için künye

Kaban, G. (2010). VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK). INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 13(3), 525–534. https://doi.org/10.1080/10942910802688184

BibTeX

@article{kaban2010-271383,
  author = {Kaban, Güzin},
  title = {VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)},
  journal = {INTERNATIONAL JOURNAL OF FOOD PROPERTIES},
  year = {2010},
  volume = {13},
  number = {3},
  pages = {525--534},
  issn = {1094-2912},
  doi = {10.1080/10942910802688184},
  url = {https://akademik.atauni.edu.tr/yayinlar/271383-volatile-compounds-of-traditional-turkish-dry-fermented-sausage-sucuk}
}