ScholarLens Back to search
2013•Journal of Beijing University of AgricultureRequires access

Flavour components in dried sausages fermented with Lactobacillus plantarum

Zhang Dag

Open publisher page 0 citations

Abstract

The flavour profiles in fermented sausage with Lactobacillus plantarum were analyzed by solid phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS).A total of thirty-seven volatile compounds were extracted by SPME and identified by GC-MS,in which 42.07%of esters and 31.22 % of aldehydes were identified as the main flavour compounds in fermented sausages.

About this research paper

What this paper is about

The flavour profiles in fermented sausage with Lactobacillus plantarum were analyzed by solid phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS).A total of thirty-seven volatile compounds were extracted by SPME and identified by GC-MS,in which 42.07%of esters and 31.22 % of aldehydes were identified as the main flavour compounds in fermented sausages.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The flavour profiles in fermented sausage with Lactobacillus plantarum were analyzed by solid phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS).A total of thirty-seven volatile compounds were extracted by SPME and identified by GC-MS,in which 42.07%of esters and 31.22 % of aldehydes were identified as the main flavour compounds in fermented sausages.

Key concepts: Flavour, Lactobacillus plantarum, Food science, Solid-phase microextraction, Chemistry, Fermentation, Lactobacillus, Gas chromatography–mass spectrometry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Flavour components in dried sausages fermented with Lactobacillus plantarum — Research Paper | ScholarLens