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

BACKGROUNDThe current study was designed to investigate the influence of ripening time (12 weeks, 15 degrees C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture. RESULTSThe 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. CONCLUSIONA ripening time of 7 to 9 weeks seems to be an optimal period for the production of aroma intensive smoked North European cured loins. (c) 2016 Society of Chemical Industry