title: [The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
abstract: The differences between the composition of volatile substances in two specimens of dry smoked sausages produced using a standard and experimental (a mixture of propionic acid bacteria and bifidobacteria) cultures were studied by capillary gas chromatography. It was found that the experimental starter culture intensified the flavor-formation processes as compared with the standard culture. The experimental specimen had richer qualitative and quantitative compositions and displayed more intensive aroma and flavor. The contents of lactones and volatile terpenoids in the experimental specimen were much higher than in the control. The organoleptic characteristics of experimental dry smoked sausage specimen were considerably better.
authors.forename: T A
authors.initials: TA
authors.lastname: Misharina
authors.forename: M B
authors.initials: MB
authors.lastname: Terentina
authors.forename: N I
authors.initials: NI
authors.lastname: Krikunova
authors.forename: I A
authors.initials: IA
authors.lastname: Khankhalaeva
authors.forename: I S
authors.initials: IS
authors.lastname: Khamagaeva
authors.forename: L L
authors.initials: LL
authors.lastname: Nikiforova
mesh_terms: D001644:Bifidobacterium / Q000254:growth & development* / Q000378:metabolism; D005516:Food Microbiology; D008461:Meat Products / Q000382:microbiology*; D009822:Oils, Volatile / Q000032:analysis* / Q000378:metabolism; D013729:Terpenes / Q000032:analysis* / Q000378:metabolism
chemical_list: D009822:Oils, Volatile; D013729:Terpenes