Sulejmani, Erhan published the artcileVolatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS, Category: esters-buliding-blocks, the main research area is volatile compound Macedonian sausage ripening process.
The profiles of volatile compounds of Macedonian dry fermented sausage were determined by gas chromatog.-mass spectrometry (GC-MS) using a solid- -phase microextraction (SPME). A total of 103 volatile compounds were identified and consisted of 12 acids, 16 ketones, 21 terpenes, 20 alcs., 9 esters, 13 hydrocarbons and 12 miscellaneous The anal. of the main volatile aromatic components proved that 62% of the compounds that were detected on the first days are terpenes and their content increased to 69 and 80% on days eight and fifteen, resp. The 50% of the total concentration of volatile components results to be concentrated on the last day (15th) of ripening. They have the highest amounts of concentration of acids (57%), ketones (68%) and terpenes (56%) from the total concentration There was a significant difference between the various periods of fermentation and there can be differences in the manufacture production stages. Macedonian dry sausages contain high levels of spicy terpenes, which could play an important role in the general flavor notes of this meat product.
Chemical Industry & Chemical Engineering Quarterly published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Category: esters-buliding-blocks.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics