655Table 28.6.
Quality Aspects: Generation of Desirable Volatile Compounds Contributing to
Aroma in Fermented Meats
Group ofMain RepresentativeCompoundsCompoundsRoutes of GenerationMain AromaExpected ContributionAliphaticHexanal, pentanal,Oxidation of unsaturatedGreenHighaldehydesoctanal, etc.fatty acidsStrecker2- and 3-methylbutanal,Strecker degradation ofRoasted cocoa,Highaldehydesetc.free amino acidscheesy-greenBranched-chain2- and 3-methylbutanoicSecondary products ofSweatyMediumacidsacidprevious StreckerdegradationAlcoholsEthanol, butanol, etc.Oxidative decompositionSweet, alcohol, etc.Lowof lipidsKetones2-pentanone, 2-heptanone,Lipid oxidationEthereal, soapyMedium2-octanone, etc.SulfidesDimethyldisulfideStrecker degradation ofDirty socksLowsulfur-containing aminoacids (methionine)EstersEthyl acetate, ethylInteraction of carboxylicPineapple, fruityHigh2-methylbutanoateacids and alcoholsHydrocarbonsPentane, heptane, etc.Lipids autoxidationAlkaneVery lowDicarbonylDiacetyl, acetoin,Pyruvate microbialButterLowproductsacetaldehydemetabolismNitrogenAmmoniaDeamination, deamidationAmmoniaVariable, depends oncompoundsgrowth of yeasts and moldsSources:Adapted from Flores et al. 1997, Viallon et al. 1996, Stahnke 2002,Toldrá 2002, and Talon et al. 2002.