Volatile compounds released during ripening in Italian dried sausage

A commercial production was analysed at six stages during ripening. Water c ontent, pH and bacterial counts were followed, and volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas c hromatography/mass spectrometry. Total concentrations of all classes increa sed during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2-heptanol, 1-octen-3-ol , 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone to appear late in the processing. Benzeneacetaldehyde was absent in fresh min ce, but increased to become one of the most abundant volatiles. Compounds f rom carbohydrate catabolism disappeared during the processing. (C) 2001 Els evier Science Ltd. All rights reserved.