Effects of starter cultures on the formation of flavour compounds in dry sausage

The purpose of this work was to study the impact of starter cultures on the production of flavour compounds in dry sausages. The effect of six starter cultures corresponding to different combinations of lactic acid bacteria ( Lactobacillus sake L110, Pediococcus acidilactici 725, P. pentosaceus 716) and different Staphylococcus species ( S. carnosus 833, S. warneri 863, S. saprophyticus M31) strains were tested in a total of 30 dry sausages without spices. The analysis of flavour compounds using a dynamic headspace apparatus coupled to a gas chromatograph and a mass spectrometer enabled us to identify about 80 volatile compounds. They were of various origins—lipids oxidation, fermentations, amino acid catabolism and animal feedstuffs. The influence of the starters and especially the flavouring strains proved to have a major effect on the level of volatile compounds in dry sausages. The flavour tests led to more accurate determination of the sensory characteristics of important molecules in the flavour of dry sausages. The sensory analyses showed that the butter odour of dry sausages largely depends on the catabolism of carbohydrates and that curing and rancid odours were correlated with some typical compounds of lipid oxidation.