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Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages

2021; Elsevier BV; Volume: 361; Linguagem: Inglês

10.1016/j.foodchem.2021.129997

1873-7072

Mónica Flores, Laura Perea-Sanz, José Javier López-Díez, Carmela Belloch,

Food Quality and Safety Studies

The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage formulations were manufactured; a control and two formulations reduced by half in nitrate and nitrite and one of them inoculated with D. hansenii. Free amino acids, thiamine content and savoury volatile compounds were analysed. Eleven savoury volatile compounds were quantitated. Among them, the most potent compounds above their odour thresholds were 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, methional, dimethyl trisulfide and methyl-2-methyl-3-furyl disulfide. Their generation was affected by D. hansenii inoculation as shown by the decrease in methional and methyl 2-methyl-3-furyl disulfide content, and the increase of methionol. Nitrate and nitrite reduction did not significantly affect amino acid and thiamine contents.