title: Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus.
abstract: BACKGROUND
  The current study was designed to investigate the influence of ripening time (12 weeks, 15 °C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture.
  
  
  RESULTS
  The results demonstrated that the trend of volatile compounds, sensory acceptance and proteolytic activity increased during a ripening of 7 to 9 weeks. A further ripening led to a plateau phase for sensory attributes and aroma-relevant volatile compounds such as benzaldehyde, nonanone and acetophenone. The inoculation of the proteolytic S. carnosus LTH 3838 significantly increased aroma-relevant volatile compounds (3-methylbutanal, benzaldehyde, acetophenone, 1-octen-3-ol) and sensory acceptance up to a score 3.5 and 3.6 for the overall odour and taste by week 9. In addition, compounds such as nonanal, hexanal, 2-pentanone and nonanone, which originate from lipid oxidation, were significantly limited by S. carnosus LTH 3838.
  
  
  CONCLUSIONS
  A ripening time of 7 to 9 weeks seems to be an optimal period for the production of aroma intensive smoked North European cured loins. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Ramona
authors.initials: R
authors.lastname: Bosse Née Danz
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Melanie
authors.initials: M
authors.lastname: Wirth
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Monika
authors.initials: M
authors.lastname: Gibis
authors.affiliation: Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Herbert
authors.initials: H
authors.lastname: Schmidt
authors.affiliation: Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
authors.forename: Jochen
authors.initials: J
authors.lastname: Weiss
mesh_terms: D000818:Animals; D005285:Fermentation; D005511:Food Handling; D006801:Humans; D007700:Kinetics; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D013210:Staphylococcus / Q000737:chemistry / Q000378:metabolism*; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000378:metabolism
chemical_list: D055549:Volatile Organic Compounds
keywords: HS-trap GC; North European raw ham; cured loin; meat starter cultures; ripening time; volatile profile