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. 2022 Feb 23;11(5):650.
doi: 10.3390/foods11050650.

Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Xiang-Ao Li  1 , Baohua Kong  1 , Rongxin Wen  1 , Huiping Wang  1 , Mengtong Li  1 , Qian Chen  1
Affiliations

Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

Xiang-Ao Li et al. Foods. .

Abstract

The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D. hansenii compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of P. kudriavzevii and T. delbrueckii resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpenes were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of P. kudriavzevii and D. hansenii contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, P. kudriavzevii and D. hansenii can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.

Keywords: dry sausage; flavour compensation; salt reduction; taste profile; yeast inoculation.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis of electronic nose data for the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12. CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.
Figure 2
Figure 2
Column chart (A) and principal component analysis (B) of electronic tongue data for the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12. CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii. Different lowercase letters (a–g) for the same taste attribute indicate significant differences among the different treatments (p < 0.05).
Figure 3
Figure 3
Partial least squares-discriminant analysis score plot (A) and the top 15 variables important in the projection (VIP) values (B) of all volatile compounds for the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12. V9-V58: the numbers of the corresponding volatile compounds in Table 5. CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.
See this image and copyright information in PMC

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