AROMA COMPONENTS FROM DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS

Sausages with and without Staphylococcus xylosus were manufactured wit h four replicates. Antibiotics and a fungicide to inhibit growth of na turally occuring microorganisms were added to the control sausages. Th e volatile compounds from the sausages were collected and identified b y gas chromatography/mass spectrometry, the effluent evaluated by snif fing and the sausages assessed by a trained panel. The study showed th at sausages fermented with Staphylococcus xylosus contained several fr agrant esters that were not found in control sausages without microbia l growth. Control sausages had an unpleasant, rancid odour compared to sausages with Staphylococcus xylosus, indicating that the esterase ac tivity of Staphylococcus xylosus or other microorganisms is very impor tant in order to obtain the proper fermented sausage aroma. Although s ausages with Staphylococcus xylosus contained the highest amounts of f ree fatty acids, it seemed to be of no importance to the aroma develop ment. It is therefore questionable whether lipolytic activity of start er cultures has any influence on sausage flavour.