Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)

Abstract

The profile of volatile compounds of a typical Turkish dry fermented sausage (sucuk) were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase microextraction (SPME). The significant differences were found in the volatile profiles obtained in the five commercial brands analyzed. A total 92 compounds were identified. The volatile compounds were consisted of 5 acids, 7 esters, 10 aliphatic hydrocarbons, 7 alcohols, 5 aldehydes, 11 sulphur compounds, 2 ketones, 7 aromatic hydrocarbons, 27 terpenes, 2 nitrogen compounds, 3 phenols, and 6 compounds BCH. Terpenes were the chemical family with the highest proportion in four brands, ranged 56–76% of the total area of volatiles. Acids were major compounds (32%) in only one brand.

Keywords:

• Volatile compounds
• Dry fermented sausage
• Sucuk
• GC/MS
• SPME