Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages

Area of Science:

• Food Science
• Microbiology
• Sensory Analysis

Background:

• Plant-based meat alternatives are gaining popularity.
• Developing authentic sensory profiles for plant-based products is crucial.
• Fermentation is a traditional method for enhancing meat product flavor and preservation.

Purpose of the Study:

• To investigate the impact of lactic acid bacteria (LAB) fermentation on the volatile composition of plant-based dry-cured sausages.
• To identify specific LAB strains that can positively influence the aroma profile during ripening.
• To assess the potential of LAB fermentation in improving the sensory quality of plant-based meat analogs.

Main Methods:

• Five experimental groups of plant-based sausages were prepared, including controls and those inoculated with different LAB strains or a commercial starter.
• Volatile compounds were analyzed over an 11-day fermentation period using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS).
• Quantification and identification of 51 volatile compounds were performed.

Main Results:

• LAB fermentation significantly altered the volatile profile of the plant-based sausages.
• A reduction in aldehydes and sulfur compounds, often linked to off-flavors, was observed.
• An increase in volatile compounds contributing to pleasant buttery and fruity aromas was detected.
• The LAB strain Lacticaseibacillus casei 116 demonstrated a notable positive effect on the volatile profile.

Conclusions:

• Selected LAB strains can effectively modulate the volatile composition of plant-based dry-cured sausages.
• Fermentation with specific LAB strains enhances desirable aroma characteristics and reduces off-flavors.
• This approach holds promise for improving the sensory appeal of plant-based meat alternatives, making them more comparable to traditional meat products.