Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.

ABSTRACT: This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed st

SUBMITTER: Martin-Miguelez JM 

PROVIDER: S-EPMC12840526 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature