Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains
The ability of seven Debaryomyces hansenii strains to generate aroma compounds in a fermented sausage model system was evaluated. The presence of the yeast, in the inoculated models, was confirmed by PCR amplification of M13 minisatellite. Volatile compounds production was analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. Forty volatile compounds were detected, quantified and their odour activity values (OAVs) calculated. All volatile compounds increased during time in the inoculated models although significant differences were found amongst them. Ester and sulphur production was strongly dependent on the strain inoculated. D. hansenii P2 and M6 strains were the highest producers of sulphur compounds where dimethyl disulphide and dimethyl trisulfide were the most prominent aroma components identified by their OAVs whereas, M4 showed the highest OAVs for ester compounds followed by the P2 strain. The meat model system has been useful to show the real ability of yeast strains to produce aroma compounds. © 2013 Elsevier Ltd. All rights reserved.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Published: |
Elsevier
2014
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| Subjects: | Yeast, Odour activity values, Flavour, Fermented sausage, Debaryomyces hansenii, Aroma and volatile, |
| Online Access: | http://hdl.handle.net/10261/98042 |
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