Fatty acid and volatile compound composition of Italian and Brazilian Milano salami

Abstract

Twenty Milano salamis, ten manufactured and bought in Italy and another ten in Brazil, were analysed in order to compare the general chemical composition, the fatty acid profile and the volatile compounds. All samples achieved the legal requirements of their respective countries. Only small variations were observed, showing Italian salamis higher C18:0, C18:3(n-3) and lower C18:1(n-9) contents and also a lower PUFA n-6/n-3 ratio. The analysis of volatiles showed 95 compounds, being 84 of them identified as aldehydes (15), alcohols (13), hydrocarbons (13), ketones (11), esters (10), terpenes (10), acids (7), sulphur compounds (4) and furans (1). Differences between Italian and Brazilian salamis were found in all groups of volatile compounds classified according to their origin.