Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

The effect of Debaryomyces spp. used in combination with starter cultures (lactic acid bacteria and staphylococci) was studied in the development of dry-fermented sausage aroma and final sensory quality. Volatile compounds were extracted by solid-phase micro extraction and analysed by gas chromatography-mass spectrometry. A paired comparison test was done to determine which sausage was preferred. Debaryomyces spp. showed an important effect on volatile generation during ripening by inhibiting the generation of lipid oxidation products and promoting the generation of ethyl esters that contribute to proper sausage aroma. However, the amount of Debaryomyces spp. used is important because larger amounts produced high generation of acids that mask the positive effect.