Volatile compounds of traditionally produced pastirma
Özet
The volatile compounds of pastirma (Turkish dry-cured meat product) produced with traditional technology were extracted by means of solid-phase microextraction (SPME) technique, and gas chromatography/mass spectrometry was used to identify these compounds. The identified compounds were 10 aldehydes, 13 aliphatic hydrocarbons, 9 sulphur compounds, 6 esters, 10 alcohols, 4 ketones, 4 aromatic hydrocarbons, 2 acids and 4 terpenes. Volatile compounds of pastirma were mainly originated by lipid oxidation. Aldehydes are generally predominant in pastirma, the percentage of the total area varied between 17.21% and 43.80%. Among these compounds, hexanal is the major compound.
Atıf için künye
Kaban, G., & Kaya, M. (2011). Volatile compounds of traditionally produced pastirma. FLEISCHWIRTSCHAFT, 91(4), 112–116.
BibTeX
@article{kaban2011-271441,
author = {Kaban, Güzin and Kaya, Mükerrem},
title = {Volatile compounds of traditionally produced pastirma},
journal = {FLEISCHWIRTSCHAFT},
year = {2011},
volume = {91},
number = {4},
pages = {112--116},
issn = {0015-363X},
url = {https://akademik.atauni.edu.tr/yayinlar/271441-volatile-compounds-of-traditionally-produced-pastirma}
}