Determination of volatile compounds of sucuk with different orange fiber and fat levels [Farklı oranlarda portakal lifi ve yağ içeren sucukların uçucu bileşiklerinin belirlenmesi]

In this study,the effects of fat (10,15 and 20%) and orange fiber (0,2 and 4%) levels on volatile compounds of sucuk (turkish dry-fermented sausage) were investigated. the volatile compound profile of sucuk samples was analyzed by gas chromatography/mass spectrometry (gc-ms) by using a solid phase microextraction (spme). 75 volatile compounds were identified in the sucuk samples. the volatile compounds identified were 11 aldehydes,7 aliphatic hydrocarbons,2 acids,10 esters,1 furan,5 alcohols,8 aromatic hydrocarbons,6 ketones,6 sulphur compounds,and 19 terpenes. it was determined that the use of orange fiber had significant (p<0.05) effects on a few volatile compounds (allyl methyl sulfide,copaene and caryophyllene). alpha-thujene was significantly affected by fat level (p<0.05). fat level also showed very significant effect on p-xylene and allyl methyl sulfide (p<0.01). as result,orange fiber and fat level had no significant effects on volatile profile of sucuk samples. © 2015,kafkas university. all rights reserved.