The contribution of starter culture to volatile compounds in fermented sausages

The volatile compounds from natural fermented sausages and starter culture fermented sausages were extracted by SPME and analyzed by GC/MC.Thirty-nine volatile compounds were identified.The total amounts of volatile compounds were 9.486μg and 18.313μg equal nonane/g fermented sausages in natural and starter culture fermented sausages,respectively.Compared with the volatile compounds from two batches of fermented sausages,it was found that the main volatile compounds of natural fermented sausages were terpenes,whereas esters were the most important components in fermented sausages with starter culture.