Science and Technology of Food Industry

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Analysis of aroma components in fermented sausage with different starter cultures[J]. Science and Technology of Food Industry, 2013, (14): 177-181. DOI: 10.13386/j.issn1002-0306.2013.14.059
Citation: Analysis of aroma components in fermented sausage with different starter cultures[J]. Science and Technology of Food Industry, 2013, (14): 177-181. DOI: 10.13386/j.issn1002-0306.2013.14.059
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Analysis of aroma components in fermented sausage with different starter cultures

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  • Fermented sausages were processed by using lactobacillus plantarum NM177-2 and lactobacillus curvatus GX24-2 as starter cultures.The changes and volume of volatile aroma components in fermented sausages were analyzed by solid phase microextraction combined with gas chromatography/mass spectrometry (SPME-GC-MS) .Results showed that aldehydes, alcohols, esters, acids, phenols and ketones were intended to be the mainly flavor substances.Also, mixed fermentation was more useful in processing favorable aroma components.
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