Table 2.
Changes of volatile flavor compounds during the ripening of fermented sausages.
| Volatile compound | Retention time (RT) | YM-0d | YM-6d | YM-12d |
|---|---|---|---|---|
| Hexanal (A1) | 5.72 | 81.44 ± 10.34C | 162.80 ± 19.10B | 207.76 ± 6.17A |
| trans-2-Hexenal (A2) | 7.42 | 60.51 ± 9.53C | 96.22 ± 8.05A | 74.33 ± 5.04B |
| Heptaldehyde (A3) | 9.13 | 156.61 ± 10.01C | 333.97 ± 6.65A | 259.69 ± 17.02B |
| 2-Heptenal, (2Z)–(A4) | 11.22 | 332.85 ± 23.06C | 1625.51 ± 48.8A | 1463.59 ± 29.35B |
| (E)-2-Octenal (A5) | 14.69 | 163.57 ± 12.36C | 590.62 ± 14.93B | 637.82 ± 20.71A |
| 1-Nonanal (A6) | 16.92 | 1435.4 ± 200.45C | 1782.22 ± 71.53B | 2311.95 ± 40.11A |
| 2-Nonenal (A7) | 19.00 | 156.37 ± 12.14B | 506.80 ± 35.29A | 516.98 ± 10.36A |
| (Z)-4-Decenal (A8) | 20.37 | n.d. | n.d. | 71.90 ± 1.01A |
| 2-Decenal (A9) | 22.66 | 457.78 ± 19.31C | 1427.90 ± 12.58B | 2249.98 ± 40.66A |
| 2-Undecenal (A10) | 26.14 | 365.19 ± 19.11C | 1515.55 ± 77.15B | 1900.83 ± 48.42A |
| Benzylcarboxaldehyde (A11) | 14.59 | n.d. | 27.13 ± 2.75A | n.d. |
| Octanal (A12) | 13.02 | 334.72 ± 13.86B | 503.46 ± 48.95A | 506.59 ± 17.33A |
| Decanal (A13) | 20.69 | 35.07 ± 5.53B | 70.63 ± 1.62A | 75.10 ± 3.28A |
| 2,4-Nonadienal (A14) | 21.05 | 24.09 ± 1.96B | n.d. | 115.13 ± 2.36A |
| (E,E)-2,4-Decadienal (A15) | 23.79 | n.d. | 381.87 ± 6.70B | 935.40 ± 12.56A |
| Undecanal (A16) | 24.24 | 16.58 ± 3.34C | 60.91 ± 4.07A | 52.66 ± 2.34B |
| Dodecyl aldehyde (A17) | 27.59 | 23.81 ± 2.44C | 217.78 ± 12.12A | 128.60 ± 1.88B |
| Lily aldehyde (A18) | 31.22 | n.d. | 39.70 ± 3.18B | 49.39 ± 3.15A |
| Tetradecanal (A19) | 39.39 | 31.37 ± 1.46C | 221.04 ± 6.62B | 375.24 ± 5.84A |
| cis-4-Heptenal (A20) | 8.95 | n.d. | 21.28 ± 1.33A | n.d. |
| 2,4-Decadienal (A21) | 23.90 | n.d. | n.d. | 54.88 ± 1.28A |
| Pentanal (A22) | 3.41 | n.d. | 155.07 ± 5.25B | 357.70 ± 6.32A |
| trans-2,4-Heptadienal (A23) | 13.36 | n.d. | 89.32 ± 4.72A | n.d. |
| 5-Octadecenal (A24) | 33.41 | n.d. | 64.40 ± 3.65A | n.d. |
| cis-9-Tetradecenal (A25) | 30.88 | n.d. | n.d. | 49.54 ± 1.64A |
| Nerylacetone (A26) | 2,878 | n.d. | n.d. | 49.54 ± 2.36A |
| 2-Heptanone (A27) | 8.69 | 16.60 ± 2.71B | n.d. | 31.91 ± 1.34A |
| 5-Decanone (A28) | 22.06 | n.d. | 95.43 ± 6.07A | n.d. |
| Geranylacetone (A29) | 28.76 | n.d. | 106.40 ± 7.89A | n.d. |
| 1-Octen-3-one (A30) | 12.00 | n.d. | 41.37 ± 3.29B | 50.14 ± 1.16A |
| 2-Undecanone (A31) | 23.70 | n.d. | 69.35 ± 5.79A | 55.76 ± 1.27B |
| 2-Tridecanone (A32) | 30.25 | n.d. | n.d. | 117.02 ± 2.10B |
| 2-Dodecanone (A33) | 30.30 | 9.54 ± 0.65A | n.d. | n.d. |
| 1-Hexanol (A34) | 8.07 | n.d. | n.d. | 75.09 ± 1.79A |
| 1-Octen-3-ol (A35) | 12.17 | 144.73 ± 10.75C | 597.72 ± 29.81B | 719.48 ± 20.39A |
| 2-Pentadecyn-1-ol (A36) | 25.62 | n.d. | n.d. | 78.11 ± 0.92A |
| 1-Pentanol (A37) | 4.91 | n.d. | 85.61 ± 7.21B | 110.41 ± 3.16A |
| n-Heptanol (A38) | 11.84 | 13.03 ± 1.17B | n.d. | 43.72 ± 1.58A |
| 2,4-Dimethylpent-1-en-3-ol (A39) | 16.55 | n.d. | n.d. | 407.25 ± 10.47A |
| Phenylethyl Alcohol (A40) | 17.39 | n.d. | 86.03 ± 6.96A | 32.78 ± 2.96B |
| 2,4-Decadien-1-ol (A41) | 20.36 | 19.85 ± 2.86A | n.d. | n.d. |
| 2-Hexadecanol (A42) | 23.38 | n.d. | 79.16 ± 6.86A | n.d. |
| 2-Octyldecanol (A43) | 32.11 | n.d. | n.d. | 77.23 ± 1.06 |
| Ethanol (A44) | 1.83 | 456.84 ± 27.71A | n.d. | n.d. |
| Isopinocarveol (A45) | 18.50 | 12.80 ± 2.29B | 34.31 ± 2.25A | n.d. |
| Propionic acid, 2-methyl-, 1-(1,1-dimethylethyl)-2-methyl-1,3-propanediyl ester (A46) | 33.18 | 16.25 ± 3.03B | n.d. | 72.95 ± 1.85A |
| 3,6-Octadecadiynoic acid, methyl ester (A47) | 13.40 | 10.19 ± 1.00A | n.d. | n.d. |
| Cyclopropanetetradecanoic acid, 2-octyl-, methyl ester (A48) | 28.32 | n.d. | 26.02 ± 2.41A | n.d. |
| 4-Hydroxynonanoic acid gamma-lactone (A49) | 25.95 | n.d. | n.d. | 129.20 ± 1.97A |
| (E)-9-Tetradecen-1-olacetate (A50) | 24.99 | n.d. | n.d. | 56.13 ± 1.05A |
| Ethyl caprate (A51) | 27.11 | n.d. | 49.28 ± 3.03A | 35.18 ± 1.11B |
| Crotonic acid, menthyl ester (A52) | 29.66 | n.d. | n.d. | 63.32 ± 2.76A |
| Hexanoic acid, 2-phenylethyl ester (A53) | 8.68 | n.d. | 39.04 ± 1.82A | n.d. |
| Ethyl cis-4-decenoate (A54) | 20.35 | n.d. | 119.96 ± 10.26A | n.d. |
| 12,15-Octadecadiynoic acid, methyl ester (A55) | 32.35 | n.d. | 23.26 ± 0.93A | n.d. |
| trans-2-Undecenoic acid (A56) | 27.12 | n.d. | 35.23 ± 3.55A | n.d. |
| Nonanoic acid (A57) | 23.29 | n.d. | n.d. | 242.59 ± 9.46A |
| 7-Nonynoic acid (A58) | 12.82 | n.d. | n.d. | 72.87 ± 1.94A |
| Malonamic acid (A59) | 1.96 | 157.04 ± 17.60A | n.d. | n.d. |
| Octanoic Acid (A60) | 19.81 | n.d. | n.d. | 55.81 ± 0.99A |
| n-Decanoic acid (61) | 23.36 | n.d. | n.d. | 109.79 ± 2.37A |
| Pterin-6-carboxylic acid (A61) | 6.30 | 13.59 ± 1.60A | n.d. | n.d. |
| Isovaleric acid (A62) | 7.28 | n.d. | 28.82 ± 2.32A | n.d. |
n.d.: volatile flavor compounds not detected. a–d: different letters in the same row indicate significant differences (p < 0.05). A1–A762 following the name of volatile compound represents the number of flavor substances. RT: retention time (min).