FLAVOR DETERIORATION OF NONFERMENTED COARSE-CUT SAUSAGE DURING STORAGE - FLAVOR AS A FACTOR OF QUALITY FOR NONFERMENTED SAUSAGE .2.

Flavor deterioration of a nonfermented sausage during storage was inve stigated. The flavor of sausage stored at 10-degrees-C was evaluated p eriodically by trained panelists. It was found that the decrease in sp ice and smoke odors and the increase in stale and fatty odors caused f lavor deterioration. Homogenate of the sausage and water containing 2- heptanol as an internal standard was distilled under reduced pressure and the distillate passed through a column packed with Porapak Q. Abso rbed volatiles were eluted with diethyl ether. The odor concentrate wa s analyzed by gas chromatography and gas chromatography-mass spectrome try. To determine the compounds contributing to flavor deterioration, the concentrate was fractionated by silica gel TLC and a preparative G C. 1,6-Dioxacyclododecane-7,12-dione, which increased about 4 times du ring storage, was responsible for a heavy and fatty odor. 3,4-Dimethyl -2(5H)-furanone, 2-hydroxy-3-methyl-2-cyclopenten- 1-one, and delta-de canolactone increased by 2-3 times and produced a caramel-like sweet o dor. The decreases in spicy and smoky odor were contrary to the increa se in guaiacol and its derivatives and many terpenes during storage.