Optimization of solid phase microextraction / gas chromatography-mass technique and chemical characterization of volatile compounds in fermented sausages.

MARTIN MP; DECARLINI MF; AIMAR ML; VÁZQUEZ AM; DEMMEL GI; NEPOTE V

Córdoba

Congreso; VI Congreso Internacional de Ciencia y Tecnología de Alimentos 2016; 2016

Ministerio de Ciencia y Tecnología de la provincia de Córdoba

Salami´s sensory features depend on biochemical and lipid oxidation reactions during manufacturing and ripening practices. This leads to the formation of volatile organic compounds (VOCs) from proteins, carbohydrates and lipids. There are methods used to characterize volatile compound profiles in sausages. The aims of this work are to find conditions of solid phase microextraction with subsequent analysis by gas-chromatography coupled to mass spectrometry(HS-SPME / GC-MS) and to characterize the volatile compounds in samples of dry fermented sausages from Oncativo, Cordoba, Argentina. Four commercial SPME fibers were studied: polydimethylsiloxane (PDMS); polydimethylsiloxane-divinylbencene (PDMS-DVB); carboxenpolydimethylsiloxane (CAR-PDMS); divinylbencene-carboxen- polydimethylsiloxane (DVB-CARPDMS) y polyacrylate (PA). Temperature, equilibration and exposure time were evaluated. The best results were obtained using fiber DVB-CAR-PDMS, 30 °C, 20 min equilibration HS(Headspace) and 50 min exposure. Seven samples of salami, similar in their size and weight, were purchased randomly from different producers at the end of ripening time (about 30 days). Sixteen volatile substances were isolated: -thujene, -pinene, sabinene, -myrcene, -phellandrene, - 3-carene, -terpinene, p-cymene, limonene, -terpinene, iso-terpinene, linalool, terpinen-4-ol, - copaene, -caryophyllene and butylated hydroxytoluene (BHT). Only twelve of them were detected in all cases. All of the VOCs isolated were terpenes except by two alcohols: linalool and terpinen-4-ol, and an aromatic alcohol: Butylated-hydroxytoluene (BHT). In all studied salamis, limonene was the most abundant volatile compound found, except by one in which sabinene was inhigher proportion (28.49%). One sample showed the highest proportion of limonene (41.94%). In two samples, small amounts of a synthetic additive commonly used as antioxidant in food industry: Butylated-hydroxytoluene (BHT), was observed. Oxidative volatile indicators like aldehydes (hexanal) and ketones were not detected in the studied samples. Finally, CA (Cluster Analysis) and PCA (Principal Component Analysis) analysis were applied. According to the CA, the samples were separated into two groups chemically. For PCA analysis, the first two components took 70% of total variability. The HS/SPME-GC/MS turns out to be a powerful, simple and fast analytical combination for studies to characterize the volatile components of salami. The different samples show variability in the content of terpenes that can be explained by the different amounts and kindof spices added during production of these types salami, which points out the artisanal nature of these Argentinean dry fermented sausages.