Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels: Part III. Sensory evaluation

Sausages with added Staphylococcus xylosus were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The odour of the sausages was evaluated by a quantitative descriptive method with ten descriptors and by gas chromatography olfactometry. The sensory profile was correlated to the experimental design and the volatile compounds by partial least squares analysis. Also, the effects of temperature and different ingredients on the strength of the individual descriptors were tested using multiple linear regression and analysis of variance.

The study showed that salami odour was more pronounced in sausages fermented at low temperature than in sausages fermented at high temperature and added nitrite, glucose and P. pentosaceus. High temperature sausages had a more sour and cheesy aroma, but were less fatty and sourdough-like. Salami odour was correlated with the presence of ethyl esters and 2-alkanones as well as with high numbers of Staphylococcus xylosus. 2- and 3-methylbutanal seemed to be influential as well. The sourish note to salami odour was especially caused by acetic and perhaps butanoic acid, the cheesy note by 2-methylpropionic, butanoic and 3-methylbutanoic acid.