Analysis of Volatiles in Porcine Liver Pâtés with Added Sage and Rosemary Essential Oils by Using SPME-GC-MS

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• 作者：Mario Est&eacute ; vez ; Sonia Ventanas ; Rosario Ramí ; rez ; and Ramó ; n Cava
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：August 11, 2004
• 年：2004
• 卷：52
• 期：16
• 页码：5168 - 5174
• 全文大小：63K
• 年卷期：v.52,no.16(August 11, 2004)
• ISSN：1520-5118

文摘

The effect of the addition of two natural antioxidant extracts (sage and rosemary essential oils) andone synthetic (BHT) on the generation of volatile compounds in liver pâtés from Iberian and whitepigs was analyzed using SPME-GC-MS. Lipid-derived volatiles such as aldehydes [hexanal, octanal,nonanal, hept-(Z)-4-enal, oct-(E)-2-enal, non-(Z)-2-enal, dec-(E)-2-enal, deca-(E,Z)-2,4-dienal] andalcohols (pentan-1-ol, hexan-1-ol, oct-1-en-3-ol) were the most abundant compounds in the headspaceof porcine liver pâtés. Pâtés from different pig breeds presented different volatiles profiles due totheir different oxidation susceptibilities as a probable result of their fatty acid profiles and vitamin Econtent. Regardless of the origin of the pâtés, the addition of BHT successfully reduced the amountof volatiles derived from PUFA oxidation. Added essential oils showed a different effect on thegeneration of volatiles whether they were added in pâtés from Iberian or white pigs because theyinhibited lipid oxidation in the former and enhanced oxidative instability in the latter. SPME successfullyallowed the isolation and analysis of 41 volatile terpenes from pâtés with added sage and rosemaryessential oils including pha.gif" BORDER=0>-pinene, -myrcene, 1-limonene, (E)-caryophyllene, linalool, camphor, and1,8-cineole, which might contribute to the aroma characteristics of liver pâtés.Keywords: Liver pâtés; fatty acids; lipid-derived volatiles; volatile terpenes; rosemary; sage; BHT