Project Details
Description
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.
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.
| Status | Finished |
|---|---|
| Effective start/end date | 01/01/1998 → 31/12/2000 |
Funding
- Unknown
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