Aroma formation in fermented meat products

  • Stahnke, Louise Heller (Project Manager)
  • Jensen, Anni (Project Participant)

    Project Details


    The purpose of this project is to investigate the development of flavour compounds in fermented sausage, taking the various processing factors and starter cultures into consideration.
    Major goals are to pinpoint/identify the volatiles with higher sensory values and to identify peptides or other non-volatiles of importance to taste.
    The project includes the following:
    * Identification of aroma components of high sensory value in fermented meat products by gas chromatography-olfactometry (GC-O)
    * Studies on the formation of volatile
    components by bacterial, yeast and fungal starter cultures
    * Studies on the influence of various processing parameters and the interaction between cultures
    * Elucidation of origin and pathways of potent aroma compounds
    * Sensory evaluation of model products.
    Effective start/end date01/01/199831/12/2000


    Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.