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KMID : 1024619980180030255
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Food Science of Animal Resources
1998 Volume.18 No. 3 p.255 ~ p.260
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Volatile Flavor Components and Sensory Evaluation of Mold Fermented Sausages
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Kim Chang-Han
Ko Myung-Soo
Lee Koang-Hyoung
Park Sang-Jin
Kim Jeong-Hwan
Lim Dae-Seog
Park Woo-Mun
Yoo-Ick-Jong
Lee Chi-Ho
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Abstract
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The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.
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KEYWORD
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mold fermented sausage, aroma, GC-MS, panel test
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