期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2014
卷号：38
期号：2
页码：69-80
出版社：Galati University Press
摘要：Three batches of Dacia sausage were produced as follows: one without starterculture and two with a mix of starter cultures. Volatiles were extracted by a purgeand-trap method and analyzed by gas chromatographic/mass spectrometry.Approximately 43 compounds were identified. The substances identified belongto: aldehydes, alcohols, ketones, hydrocarbons, esters, acids, furans. Resultsindicated that the most abundant class of chemical substances in flavor at the endof the ripening process was esters, followed by aldehydes, hydrocarbures andterpenes. This could only indicate the high microbial esterification activity thattook place in the batches. It was possible to differentiate between the threesausages applying a discriminant analysis.
