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The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics. This study aimed to characterize and compare the flavor profile of traditional dry sausage, inoculated with lactic acid bacteria (LAB), including Lactobacillus plantarum MDJ2, Lactobacillus sakei HRB10, Lactobacillus curvatus SYS29, Weissella hellenica HRB6, and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose). The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas, the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages. Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages. E-nose and sensory analysis confirmed that inoculation with LAB, especially W. hellenica HRB6, Lb. sakei HRB10, and Lb. curvatus SYS29 enriched the pleasant odors of dry sausage. Correlation analysis demonstrated that sausages inoculated with W. hellenica HRB6 and Lb. sakei HRB10 showed a correlation with most of the key volatile compounds. In conclusion, W. hellenica HRB6 and Lb. sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages. • Seventy-four volatile compounds were detected in dry sausages. • The discrimination of E-nose corresponded well to the sensory results. • Sensory characteristics correlated with the key volatile compounds. • Most of the key volatile compounds were positively associated with phenylalanine. • Lb. sakei HRB10 and W. hellenica HRB6 could improve the flavor of dry sausage. [ABSTRACT FROM AUTHOR]

The traditional dry sausage is highly appreciated in China because of its unique quality characteristics, but it contains high salt content. Hence, this study aimed to evaluate the effects of lactic acid bacteria (LAB) comprising Lactobacillus sakei (LS), Lactobacillus curvatus (LC), Lactobacillus plantarum (LP), and Weissella hellenica (WH) on the quality attributes of the reduced-salt dry fermented sausages. The results indicated that the LP sausage showed higher (P < 0.05) shear force value compared to the other sausages, while the LP, LC, and WH sausages had higher (P < 0.05) lightness values than the control sausages. Seventy-six volatile compounds were detected, and nine compounds were identified as the key differential volatile compounds among the sausages based on partial least squares discriminant analysis. Clustering analysis of electronic nose results corresponded well to the volatile compound results. The sensory evaluation confirmed that the inoculation with LC and LP had a positive impact on the aroma, color, and hardness attributes of the reduced-salt sausages. Besides, partial least squares regression analysis further indicated that L. curvatus and L. plantarum could be used as the potential starter cultures to manufacture reduced-salt dry fermented sausage having improved texture, color, and flavor. [Display omitted] • The LP sausage shows higher shear force value compared to the other sausages. • The LP, LC, and WH sausages have higher lightness values than the control sausages. • Seventy-six volatile compounds are detected in dry fermented sausage. • Sensory attributes correlate with the key volatile compounds using PLSR analysis. • L. curvatus and L. plantarum can improve the quality of reduced-salt dry sausage. [ABSTRACT FROM AUTHOR]

The effects of different sodium substitutes on the physical and bacterial properties, flavour profile and sensory evaluation of dry fermented sausage were investigated. There were three different salt formulations, including control (C: 100%NaCl), S1 (70%NaCl and 30%KCl) and S2 (70%NaCl, 20%KCl and 10% flavour enhancers). Higher moisture content and lactic acid bacteria count, and lower pH and Staphylococcus count were observed in NaCl substitution treatments compared to the control (P < 0.05). Sixty-two volatiles were detected in sausages, and 26 compounds were regarded as key volatile compounds based on the odour activity values. The electronic tongue result and sensory evaluation showed that the taste profile of S2 treatment was similar to control treatment; and the electronic nose, volatile compound results and hierarchical cluster analysis showed that the sodium substitutes had a more significant effect on the odour profile. Overall, S2 may be an ideal low-sodium substitute to achieve a 30% reduction in NaCl and provide a better flavour profile of fermented sausages. • A total of 62 volatile compounds in sausages were identified using HS-SPME-GC–MS. • E-nose and E-tongue distinguished sausages with different sodium substitutes. • Sodium substitute with flavour enhancers (S2) replaced 30% of the NaCl in sausages. • Sodium substitute S2 improved the flavour development of dry fermented sausage. [ABSTRACT FROM AUTHOR]