title: The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.
abstract: An atoxygenic, proteolytic and lipolytic strain of Penicillium aurantiogriseum was tested for its ability to accelerate the production of volatile compounds and to improve the sensory properties of dry fermented sausages. The following batches of sausages were prepared: control; superficially inoculated with a spore suspension; added with an intracellular cell free extract; and superficially inoculated and added with the intracellular cell free extract. Higher levels of lipid oxidation products were found in the aroma extracts of sausages without a mould cover. In contrast, branched aldehydes and alcohols presented higher concentrations in superficially inoculated and extract added sausages, while esters only showed higher concentration in the first ones. The sensory analysis showed that sausages prepared with both treatments received the highest scores in all the properties evaluated, which demonstrated both the potential of this mould as producer of volatile compounds and the effectiveness of combining both treatments.
authors: Departamento de Higiene y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: J M
authors: JM
authors: Bruna
authors: E M
authors: EM
authors: Hierro
authors: L
authors: L
authors: de la Hoz
authors: D S
authors: DS
authors: Mottram
authors: M
authors: M
authors: Fernández
authors: J A
authors: JA
authors: Ordóñez