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Article Abstract
To assess the modulation of on aroma compounds, non-volatile metabolites, and their potential correlation in Sichuan-style sausage, in this study, an isolated strain was used as starter cultures to prepare Sichuan-style sausages at different inoculum levels (10, 10, and 10 CFU/g). The results showed that fermented sausages exhibited reduced total plate counts and stronger antioxidant activity compared to control sausage. UHPLC-MS/MS metabolomics identified 1047 metabolites, of which 930 were characterized. Five metabolic pathways were significantly regulated by . GC-IMS identified 157 aroma compounds, with significant increases of all aromas except acids in -fermented sausages. Strong correlations were observed among physicochemical properties, common differential metabolites and differential aroma compounds (|r| > 0.8, < 0.05). Twenty-two common differential metabolites were screened likely contributing to aroma formation. This study provides theoretical support for application of in improving the quality of Sichuan-style sausage.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12205617 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2025.102642 | DOI Listing |
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