VOLATILE COMPOUNDS IN CHORIZO AND THEIR CHANGES DURING RIPENING

The volatile compounds extracted from both traditional and industrial chorizo-a dry fermented sausage-were analysed by gas chromatography/ma ss spectrometry (GC/MS). One hundred and twenty-six peaks were detecte d relating to volatile extracts of which 115 were identified. The subs tances identified belonged to several classes of chemical: acids, alka nes, alcohols, aldehydes, sulphur compounds, ketones, esters, ethers, phenolic compounds, aromatic hydrocarbons, lactones, nitrogen compound s, terpenes, chloroform and benzofurane. Among the major compounds iso lated were acetic acid, allyl-1-thiol and phenol. Larger quantities of most of the chemical groups were found in industrial compared to trad itional chorizo, except for sulphur compounds. Typical breakdown produ cts derived from lipid autooxidation were virtually negligible in chor izo. Of the chemicals isolated, sulphur compounds, phenols, acids, eth yl esters and carbonyls could have particular importance to the overal l chorizo flavour. In addition, the changes in the proportions of vola tile compounds during the ripening of chorizo were tracked. Most of th e volatiles increased during ripening, especially acids, alcohols, est ers, phenols, ketones and terpenes. On comparing the distribution of t he sulphur compounds observed in chorizo with that of garlic, some not eworthy differences were observed. The reason for these differences is based upon several transformations of the sulphur compounds derived f rom garlic during the ripening and storage of chorizo. Copyright (C) 1 996 Elsevier Science Ltd