Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages

TL;DR

This study shows how fermentation with specific bacteria can improve the smell and taste of plant-based sausages, making them more like traditional meat.

Contribution

The study identifies specific lactic acid bacteria strains that enhance the aroma of plant-based sausages during fermentation.

Findings

LAB fermentation reduced off-flavors like aldehydes and sulfur compounds in plant-based sausages.

Specific LAB strains, such as Lacticaseibacillus casei 116, promoted pleasant aromas like buttery and fruity notes.

Fermentation with selected LAB improved the sensory quality of plant-based meat analogs.

Abstract

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products.

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