Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)

Rosa Pilar Carmona-Escutia; Edith Ponce-Alquicira; María Dolores García-Parra; Socorro Josefina Villanueva-Rodríguez; Héctor B. Escalona-Buendía

doi:10.3390/foods12050932

Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS)

Journal

Foods

ISSN

2304-8158

Date Issued

2023

Author(s)

Rosa Pilar Carmona-Escutia

Escuela Superior de Dirección y Administración de Instituciones - CampGDL

Edith Ponce-Alquicira

María Dolores García-Parra

Socorro Josefina Villanueva-Rodríguez

Héctor B. Escalona-Buendía

Type

text::journal::journal article

DOI

10.3390/foods12050932

URL

https://scripta.up.edu.mx/handle/20.500.12552/3665

Abstract

Odor is one of the most important attributes to determine the overall acceptance of a product. The aim of this investigation is to evaluate the changes in the odor profile and the volatile compounds during thirty-three days of ripening to obtain the pattern of volatile compounds necessary to integrate the odor profile of chorizo (fermented sausage), using Partial Least Squares (PLS). The chili and pork meat odors were predominant during the first five days, vinegar and fermented odors at days twelve and nineteen days, and finally a rancid odor predominated at the end. Only the vinegar, rancid, and fermented odors could be predicted with a good fit model, with the R2 coefficient above 0.5, using linear PLS, and the pork meat odor using logarithmic PLS. Each group of volatile compounds interacted in different ways; esters had a positive influence on the vinegar and rancid odors, but a negative on the fermented odor. Some volatile compounds contributed to more than one odor, such as hexanal, ethanol, and ethyl octanoate. This work allowed us to understand the pattern of volatile compounds required to generate some of the specific odors of chorizo; further studies are required to explore the effect of other food components on these patterns of odors.