ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN NONFERMENTED COARSE-CUT SAUSAGE - FLAVOR AS A QUALITY FACTOR OF NONFERMENTED SAUSAGE .1.

The volatile flavor compounds of nonfermented sausage have been invest igated. A homogenate of commercially processed coarse-cut sausage and water containing 2-heptanol as an internal standard was steam distille d under reduced pressure and the distillate passed through a column pa cked with porous polymer beads (Porapak Q). The adsorbed volatiles wer e then eluted with diethyl ether, and the concentrate was analzyed by gas chromatography and gas chromatography-mass spectrometry. Of a tota l of 108 peaks, 99 peaks were definitely or tentatively identified by mass spectrometry and modified Kovats indices. With respect to the spe cies, liquid smoke, and meat itself, the origins of isolated volatiles were clarified and the change in the composition during processing wa s revealed.