Investigation of volatile components and identification of the most potent odour‐active component in fermented meat sauce

The present study investigated the volatile constituents of fermented meat sauce (FMS) and identified some of the potent odour‐active components. The FMS was prepared by fermenting a mixture of ground pork, koji , and salt for 12 months. After 12 months' fermentation, four potent odour components: 3‐hydroxy‐4,5‐dimethyl‐2(5 H )‐furanone (sotolon), 4‐hydroxy‐2(or 5)‐ethyl‐5(or 2)‐methyl‐3(2 H )‐furanone (ethyl furaneol), 4‐hydroxy‐2,5‐dimethyl‐3(2 H )‐furanone, and 3‐methylbutanoic acid, were found in FMS by gas chromatography‐olfactometry analysis. The most characteristic components were sotolon and ethyl furaneol and contributed strongly to the FMS odour. These two components were detected in the FMS after 6 and 9 months' fermentation, respectively; especially sotolon concentration was 147.43 mg/l after 12 months' fermentation. These components were generated by fermentation and might play an important role in the FMS odour after 12 months' fermentation.