A large variety of compounds are likely to contribute to the desired (and undesired) aroma and taste of fermented sausages. Some of them are added to the sausage mix as such (salt, constituents of spices, and smoke), but abiotic reactions, and tissue or microbial enzymes are responsible for the formation of other compounds during ripening. Although taste and smell should be seen as integrated sensations leading to flavor, it is usual to differentiate between chemical compounds determining taste and aroma, respectively.

Was this article helpful?

0 0
Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

Get My Free Ebook

Post a comment