TECHNOLOGICAL CONTROL OF AROMA AND FLAVOR IN DRY SAUSAGES

This paper is a continuation of earlier publications on the possibility of controlling the sensory quality of dry sausage by technological means. In this case however the experiments were concerned with the aroma and flavour of the sausages. It was found that aroma and flavour behave differently, depending on how the dry sausages were made and for how long they are stored. The method of manufacture principally influenced the flavour and the storage time the aroma. Sausages made from a mixture containing too little or too much salt or from unripened meat are unsuitable for sale. Dry sausages to which potato flour has been added or which have a protective covering or casing have the best flavour. It could be shown statistically that aroma and flavour carriers arise mainly as a result of protein conversion, with the exception of the scleroproteins, and of carbohydrate fermentation. Sensory perception of flavour is influenced (although not always) by the simultaneous perception of the aroma and the consistency of the dry sausages.