Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus.

• Autores: Ramona Bosse Née Danz, Melanie Wirth, Monika Gibis, Herbert Schmidt, Jochen Weiss
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 9, 2017, págs. 3050-3057
• Idioma: inglés
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• Resumen

  • Background: The current study was designed to investigate the influence of ripening time (12 weeks, 15 °C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture.; Results: The results demonstrated that the trend of volatile compounds, sensory acceptance and proteolytic activity increased during a ripening of 7 to 9 weeks. A further ripening led to a plateau phase for sensory attributes and aroma-relevant volatile compounds such as benzaldehyde, nonanone and acetophenone. The inoculation of the proteolytic S. carnosus LTH 3838 significantly increased aroma-relevant volatile compounds (3-methylbutanal, benzaldehyde, acetophenone, 1-octen-3-ol) and sensory acceptance up to a score 3.5 and 3.6 for the overall odour and taste by week 9. In addition, compounds such as nonanal, hexanal, 2-pentanone and nonanone, which originate from lipid oxidation, were significantly limited by S. carnosus LTH 3838.; Conclusion: A ripening time of 7 to 9 weeks seems to be an optimal period for the production of aroma intensive smoked North European cured loins. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.