Table 1.
The total sum of volatile compounds (expressed as ng of hexanal equivalents) extracted from the headspace of fresh sausages stored at 2 °C under an anaerobic CO2-containing modified atmosphere, and percentage of the different groups of volatiles extracted over the total sum, as a function of storage day (n = 6) and sausage treatment (control sausages, CON, or sausages containing 30 ml/kg of a hop extract, HOP; n = 18).
| Volatile group† | Storage day (time) |
Treatment (treat) |
RMSE |
P-value |
|||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | 28 | 35 | CON | HOP | time | treat | ||
| Total sum of volatiles (46) | 1410.6 | 813.2 | 938.7 | 816.3 | 1085.8 | 1174.4 | 1106.1 | 972.0 | 387.9 | NS | NS |
| Abundance of groups (%) | |||||||||||
| Acetoin and derivatives (3) | 0.2b | 11.5ab | 10.7ab | 18.2a | 10.6ab | 11.2ab | 10.7 | 10.0 | 10.0 | ∗ | NS |
| Branched-chain and aromatic aldehydes (3) | 0.1c | 3.8c | 6.0bc | 10.7ab | 10.5ab | 12.8a | 7.2 | 7.4 | 5.0 | ∗∗ | NS |
| Aliphatic esters (2) | n.d. | 0.5c | 1.9bc | 3.9ab | 4.1ab | 4.6a | 2.8 | 2.2 | 1.8 | ∗∗∗ | NS |
| Aliphatic carbonyls (4) | 13.5ab | 16.1a | 6.1bc | 6.0bc | 3.2c | 2.8c | 10.3 | 5.6 | 6.3 | ∗∗ | ∗ |
| Aliphatic alcohols (4) | 6.0 | 6.4 | 4.0 | 6.1 | 6.7 | 7.2 | 7.7 | 4.4 | 2.9 | NS | ∗∗ |
| Aliphatic hydrocarbons (11) | 8.3 | 10.2 | 17.5 | 11.8 | 16.2 | 12.6 | 12.4 | 13.1 | 10.1 | NS | NS |
| Sulphur compounds (7) | 60.1a | 39.9b | 44.0b | 30.0b | 31.8b | 31.5b | 39.1 | 40.0 | 10.9 | ∗∗∗ | NS |
| Terpenes (12) | 11.8ab | 11.7ab | 9.8b | 13.4ab | 17.0a | 17.3a | 9.7 | 17.3 | 4.3 | ∗ | ∗∗∗ |
n.d.: not detected; under the detection limit (0.1 ng of hexanal equivalents); abc: time-related means in the same row showing different superscripts are significantly different (P < 0.05; Duncan's multiple range test); RMSE: root mean square error; P-level: NS: not significant; ∗: P < 0.05; ∗∗: P < 0.01; ∗∗∗: P < 0.001.
Total number of volatiles or number of volatiles in each group in brackets.