Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride was written by Hu, Yingying;Zhang, Lang;Zhang, Huan;Wang, Yan;Chen, Qian;Kong, Baohua. And the article was included in LWT–Food Science and Technology in 2020.Reference of 106-73-0 The following contents are mentioned in the article:
The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochem. characteristics, flavor profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P < 0.05), contributing to decreases in pH (P < 0.05). A total of 50 volatile compounds were identified, and increases in volatile compounds, such as acetone, 3-hydroxy-2-butanone, with high odor activity values derived from carbohydrate metabolism and lipid oxidation may contribute to flavor development (P < 0.05). Addnl., the increased Staphylococcus spp. counts in sausages with 2.0% and 2.5% NaCl contributed to the increased contents of Et octanoate, Et butyrate and Et acetate (P < 0.05). Sensory evaluation showed higher scores for taste, chewiness and aroma in sausages with 2.0% and 2.5% NaCl. Therefore, it can be concluded that 2.0% NaCl can be employed as the desired addition level in fermented sausage to achieve better quality and flavor. This study involved multiple reactions and reactants, such as Methyl heptanoate (cas: 106-73-0Reference of 106-73-0).
Methyl heptanoate (cas: 106-73-0) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Reference of 106-73-0
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics