Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus
Restricted accessResearch articleFirst published online December, 2000
Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus
The ripening of chorizo de Pamplona was followed through the changes of the volatile compounds extracted by a simultaneous destilation-extraction with dichloromethane. An increase of the number and concentration of compounds was detected during the maturation, ranging from 63 compounds (10.26 mg dodecane/g dry matter) to 98 substances (223.16 mg of dodecane/g dry matter) identified in the mixing and in the final product, respectively. Acids showed the highest increase during the ripening, reaching 90% of the total amount of compounds at the end of the process, followed by esters and aldehydes. Short chain fatty acids, which contributed to the typical organoleptic charac teristics of dry fermented sausages, became apparent from the 21st day and accounted for only 1.3 mg of the total of acids in final product (202 mg dodecane/g dry matter). Sulphur compounds decreased slightly during the ripening, a result of the decrease in the content of the disulphide di- 2-propenyl, a compound originated from garlic.
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