Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

“…Moreover, the authors found that the influence of nitrate and nitrite depended upon the Staphylococcus strain analyzed. On the contrary, the addition of nitrate did not affect the ability of Penicillium nalgiovensis to produce volatile compounds when assayed in sausage models . Research from our group has shown the important contribution of D.…”

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

“…The 3-octanone was also found in higher levels in batches E (0.60) and M (0.26) than in batch C (0.13), suggesting that E. faecium was the main producer of this ketone. This compound is responsible for a mushroom or musty aroma, and has been ascribed to the presence of other LAB, such as Carnobacterium maltaromaticum , in meat [ 48 , 49 ]. The volatiles 4-heptanone and 2-methylbutanal were only found in batches D and M. Heptanal was exclusively found in batches E and P, and nonanoic acid in batches E and D. Among ketones derived from lipid oxidation, the level of 4-heptanone was significantly higher in batch M, and 3-octanone in batch E, compared to batch C ( p ≤ 0.05).…”

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry‐cured foal sausage

“…As regards alcohols, these were significantly ( P < 0.05) affected by the type of starter culture and most of them were more abundant in SM and FS batches, but 1‐octen‐3‐ol appeared in greater amount in TR batch. This compound has a marked mushroom odour and a very low odour threshold that is related to mould inoculation . Alcohols normally present in fermented products, including dry‐fermented sausages, are mainly generated from the reduction of aldehydes .…”