Flavor

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

“…The effect of back fat type and yeast inoculation on alkanes generation was negligible, as few differences were observed after 43 days or 63 days of processing (Table S1). Moreover, the aroma impact of these alkanes in sausages seems to be very low, as already found in previous studies …”

“…Among them, the compounds contributing a higher number of aroma notes were aldehydes and ester compounds responsible for green–fresh and fruity–sweet odours, respectively (Table ). Additionally, several acids contributed to sour and cheesy notes related to the fermentation process, alcohols to floral and mushroom odours and several of the most potent aroma compounds, nitrogen and sulfur compounds, to savoury notes . Although all odorants have been previously detected as key odour compounds in fermented sausages, no odours related to boar compounds were detected in the headspace of the sausages probably due to the low temperature used for analysis (37 °C) as fermented sausages are consumed at room temperature.…”

“…However, they did not clarify how this could affect flavour formation and boar taint release from subcutaneous tissue. In this sense, flavour formation in fermented sausages seems to be a complex process where not only does the matrix composition have an important role but also key microbiological processes are involved such as the fermentation of carbohydrates by lactic acid bacteria and the microbial activity of coagulase‐negative staphylococci (CNS) and yeasts . Nevertheless, levels of boar taint compounds in sausages melted fat at 43 and 63 days were analysed as reported in Corral et al .…”

“…Potent odorants such as methional (boiled potato) and 2‐acetyl‐1‐pyrroline (savoury) were the most affected by yeast inoculation which produced a strong reduction in both compounds. In addition, production of the aldehydes was reduced in inoculated sausages contributing to a decrease in rancid notes (hexanal, ( E )‐2‐hexenal, heptanal) and acetic acid (vinegar) and an increase in fruity and sweet compounds such as ester compounds (ethyl acetate, ethyl 2‐methylpropanoate, ethyl butanoate, ethyl 2‐methyl and 3‐methyl butanoate and ethyl hexanoate) and cheesy compounds (2‐methylpropanoic and 3‐methylbutanoic acids).…”

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

“…; Müller et al . ), although during food fermentations these activities are predominantly ascribed to endogenous rather than staphylococcal enzymes (in meat and fish; Flores and Olivares ; Sriket ) or to rennet and the lactic acid bacteria (LAB) microbiota (in cheese; Zhao et al . ).…”