Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Mar 10

PMID 35267284

Authors

Xiang-Ao Li

Baohua Kong

Rongxin Wen

Huiping Wang

Mengtong Li

Qian Chen

Affiliations

Soon will be listed here.

Abstract

The effects of different yeast strains including , , and on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of and compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of and resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of and contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, and can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.

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