A comparative study of savory and toasted aromas in dry cured loins versus dry fermented sausages

Abstract

Dry cured meat products, loins and sausages, have a different cured aroma due to differences in their formulation and manufacture. In these products, savory and toasted notes produced by sulfur and nitrogenated volatile compounds are essential for cured aroma. The interest of the meat industry to modulate the aroma profile and the creation of specific flavourings recognizes the necessity of gaining knowledge about the pathways involved into aroma generation. For this, a comparative study was done in dry cured loins and sausages. The two products were supplemented with either proline, ornithine or thiamine and compared to a control without supplement. The concentration of these volatile compounds was analysed by GC-MS in SIM mode. Eleven volatile compounds were identified, nine in loins and eight in sausages. Loin aroma was impacted by methional and 2-acetyl-1-pyrroline, contributing to cooked potato and toasted notes; meanwhile, sausage aroma was modulated by 2-methyl-3-furanthiol, methyl 2-methyl-3-furyl disulfide, producing fatty and meaty odors, and methional. The contribution of the microbial starters to the development of sausage aroma seems to have a higher effect than the addition of precursors. In loins, thiamine addition produced the highest concentration of 2-methyl-3-(methylthio)furan, while 2-acetyl-1-pyrroline and 2-acetylpyrrole increased in the proline supplemented loins.