Abstract
The taste and odour profiles of dry sausages separately inoculated with four autochthonous yeasts (Debaryomyces hansenii SH4, Candida zeylanoides DQ7, Torulaspora delbrueckii HG7 and Pichia kudriavzevii MDJ1) were investigated. The inoculation of yeast increased the scores of fermented, floral and fruity odour and decreased the scores of sour taste. Notably, D. hansenii SH4 and C. zeylanoides DQ7 inoculated sausages had higher umami free amino acid contents than control sausage, as well as showed the highest umami and salty taste scores of 3.64 and 5.42, respectively. Meanwhile, the inoculation of D. hansenii SH4, Pichia kudriavzevii MDJ1 and C. zeylanoides DQ7 could increase the contents of ester, alcohol and aldehyde by 1.31, 1.32 and 1.38 times from dry sausages, respectively. Partial least squares regression analysis revealed that nine taste compounds and 34 odour compounds were mainly responsible for sensory differences between dry sausages. This study provided new insights into the relationship between chemical compounds and sensory characteristics of dry sausage, demonstrating that four autochthonous yeasts contribute significantly to the flavour formation of dry sausage.
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