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342 Part 3: Meat, Poultry and Seafoodsbranched alcohols such as 2- and 3-methylbutanol, acids such
as 2- and 3-methylbutanoic and 2-methylpropanoic acids, and
esters such as ethyl 2- and 3-methylbutanoate (Stahnke 2002).
Some of these branched-chain aldehydes may also be formed
through the Strecker degradation, consisting in the reaction
of amino acids with diketones. However, conditions found in
sausages are far from those optimal for this kind of reaction,
which needs high temperature and lowaw(Talon et al. 2002).
Methyl ketones may be formed either byβ-oxidation of free
fatty acids or decarboxylation of freeβ-keto acids. Other non-
branched aliphatic compounds generated by lipid oxidation are
alkanes, alkenes, aldehydes, alcohols, and several furanic cycles.
A large number of volatile compounds are generated by chem-
ical oxidation of the unsaturated fatty acids. These volatile com-
pounds are mainly generated during ripening and further storage.
Other low-molecular weight volatile compounds are generated
by microorganisms from carbohydrate catabolism. The most
usual compounds are diacetyl, acetoin, butanediol, acetaldehyde,
ethanol, and acetic propionic and butyric acids. However, some
of these compounds may be derived from pyruvate originated
through other metabolic pathways than carbohydrate glycolysis
(Demeyer and Stahnke 2002, Demeyer and Toldr ́a 2004). A com-
parison of the generation of certain volatile compounds between
fat tissue and intramuscular fat in lean meat showed that major
development took place in the intramuscular fat (Olivares et al.
2009). The flavor profile may have important variations depend-
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