Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

The profile of volatile compounds of a typical Spanish dry fermented sausag e, chorizo de Pamplona, has been analyzed by GCMS, using a simultaneous dis tillation-extraction (SDE) system. Qualitative and quantitative differences were found in the volatile profiles obtained in the five analyzed commerci al brands. One hundred and ninety-three different substances were isolated, the group of acids being the most important from a quantitative point of v iew in all brands, accounting at least for the 60% of the total area. Aldeh ydes, basically from lipid oxidation, contributed between 7.72 and 13.97% t o the total amount. Acids and aldehydes were the chemical families that sho wed the lowest variability among brands. In contrast, esters showed the hig hest coefficient of variation among brands (111%), followed by phenols (82% ) and terpenes (76%). The variability observed in these three families coul d be attributed respectively to the different starter cultures, smoking pro cess and spices employed in their production. Butylated hydroxytoluene (add ed as an antioxidant, E-321) was the third most abundant compound in three of the five brands. (C) 2001 Elsevier Science Ltd. All rights reserved.