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.
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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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dig-iata-es-10261-980422020-05-21T13:03:07Z Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains Cano García, Liliana Rivera Jiménez, S. Belloch, Carmela Flores Llovera, Mónica Yeast Odour activity values Flavour Fermented sausage Debaryomyces hansenii Aroma and volatile 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. The authors acknowledge financial support from AGL 2012-38884-C02-01 and Consolider Ingenio Fun-C-Food, CSD2007-00063 from MINECO (Spain). Predoctoral scholarship from MECD (AP2008-01125) to L. Cano-García is also acknowledged. Peer Reviewed 2014-06-09T13:42:56Z 2014-06-09T13:42:56Z 2014 2014-06-09T13:42:56Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2013.11.051 issn: 0308-8146 Food Chemistry 151: 364- 373 (2014) http://hdl.handle.net/10261/98042 10.1016/j.foodchem.2013.11.051 open Elsevier |
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Yeast Odour activity values Flavour Fermented sausage Debaryomyces hansenii Aroma and volatile Yeast Odour activity values Flavour Fermented sausage Debaryomyces hansenii Aroma and volatile |
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Yeast Odour activity values Flavour Fermented sausage Debaryomyces hansenii Aroma and volatile Yeast Odour activity values Flavour Fermented sausage Debaryomyces hansenii Aroma and volatile Cano García, Liliana Rivera Jiménez, S. Belloch, Carmela Flores Llovera, Mónica Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains |
| description |
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. |
| format |
artículo |
| topic_facet |
Yeast Odour activity values Flavour Fermented sausage Debaryomyces hansenii Aroma and volatile |
| author |
Cano García, Liliana Rivera Jiménez, S. Belloch, Carmela Flores Llovera, Mónica |
| author_facet |
Cano García, Liliana Rivera Jiménez, S. Belloch, Carmela Flores Llovera, Mónica |
| author_sort |
Cano García, Liliana |
| title |
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains |
| title_short |
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains |
| title_full |
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains |
| title_fullStr |
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains |
| title_full_unstemmed |
Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains |
| title_sort |
generation of aroma compounds in a fermented sausage meat model system by debaryomyces hansenii strains |
| publisher |
Elsevier |
| publishDate |
2014 |
| url |
http://hdl.handle.net/10261/98042 |
| work_keys_str_mv |
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