Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

The volatile profile of three different Spanish dry fermented sausages ('sa lchichon', 'fuet' and 'chorizo') was studied using dynamic capillary gas-li quid chromatography/mass spectrometry (GC-MS) headspace analysis. Complex m ixtures of esters, ketones, alcohols, aldehydes and terpenes characterized retail samples of each of these products. Esters were dominant components o f the volatile compounds from one type of salchichon (salchichon 2), terpen es of the other type (salchichon 1) and of one type of fuet (fuet 2). Commo n to both types of fuet was a number of ketones and alcohols. 'Chorizo' had similar high numbers of eaters as 'salchichon 2' but also had three sulphu r-containing compounds which are known components of garlic and are used as an ingredient in chorizo. (C) 1999 Elsevier Science Ltd. All rights reserv ed.