The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces

The influence of the yeast starter cultures Debaryomyces hansenii and Candi da utilis on fermented meat aroma was studied in model minces and in commer cial-type fermented sausages. Volatile compounds from model minces and saus ages were collected using diffusive and dynamic headspace sampling respecti vely and were identified by gas chromatography/mass spectrometry (GC/MS). A triangle test was carried out on the sausages to detect whether the yeast influenced the sausage odour. C. utilis demonstrated high metabolic activit y in the model minces, producing several volatile compounds, in particularl y esters. C. utilis also seemed to ferment the amino acids valine, isoleuci ne and leucine into compounds important for the aroma of sausages. D. hanse nii on the contrary, had very little effect on the production of volatile c ompounds in the model minces. In the sausage experiment both yeast cultures died out before the ripening process ended and the sensory analysis showed only a slight difference between the sausages. A fungistatic test of the g arlic powder added to the sausages indicated that garlic inhibits the growt h of the yeast starter cultures. (C) 2000 Elsevier Science Ltd. All rights reserved.