Samples of "Salame S. Angelo" PGI, one of the oldest Italian salami, which has its roots in the Arab-Norman period, were analyzed at 10, 30 and 45 days from production to evaluate the variation of volatile components during the seasoning period. The volatile components have been extract by SPME (solid phase microextraction) and analyzed by GC/MS. Twenty-six components were identified, referring to the class of terpenes, ketones, aldehydes, alcohols and acids. The class of terpenes is the most representative (93.61 to 98.90%) and the most significant components were limonene, 3-carene, caryophyllene and the β-pinene, useful parameters, in an appropriate study, to a possible definition of a characterization of uniqueness. The absolute concentrations of volatile components increased to 30 days of seasoning and then decreased after 45, but in almost all cases they were always in quantities greater than those after 10 days. The relative concentrations, which are related to each seasoning period, are quite comparable in the three periods and this could be related to an index of quality of the product. The low concentration of ketones and aldehides is a sign of a good resistance to oxidation of the product.

Monitoraggio dei componenti volatili del “Salame S. Angelo” IGP durante la stagionatura mediante microestrazione in fase solida e gascromatografia accoppiata alla spettrometria di massa

CHIOFALO, Biagina;LANUZZA, Francesco
2011

Abstract

Samples of "Salame S. Angelo" PGI, one of the oldest Italian salami, which has its roots in the Arab-Norman period, were analyzed at 10, 30 and 45 days from production to evaluate the variation of volatile components during the seasoning period. The volatile components have been extract by SPME (solid phase microextraction) and analyzed by GC/MS. Twenty-six components were identified, referring to the class of terpenes, ketones, aldehydes, alcohols and acids. The class of terpenes is the most representative (93.61 to 98.90%) and the most significant components were limonene, 3-carene, caryophyllene and the β-pinene, useful parameters, in an appropriate study, to a possible definition of a characterization of uniqueness. The absolute concentrations of volatile components increased to 30 days of seasoning and then decreased after 45, but in almost all cases they were always in quantities greater than those after 10 days. The relative concentrations, which are related to each seasoning period, are quite comparable in the three periods and this could be related to an index of quality of the product. The low concentration of ketones and aldehides is a sign of a good resistance to oxidation of the product.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/1915219
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