Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type

The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control-spontaneous fermentation, <i>Lactiplantibacillus plantarum</i> GM77, <i>Staphylococcus xylosus</i> GM92 or <i>L. plantarum</i> GM77 + <i>S. xylosus</i> GM92) and type of fat (beef fat-BF, sheep tail fat-STF and BF+STF) on the volatile compounds of sucuk (a Turkish dry fermented sausage). A total of 74 volatile compounds were identified, including groups of aliphatic hydrocarbons, aldehydes, ketones, alcohols, sulfide compounds, esters, aromatic hydrocarbons, nitrogenous compounds, acids and terpenes in sucuk. Slow ripening resulted in significant increases in the abundance of ethanol, acetic acid, ethyl acetate, acetoin and diacetyl. A similar situation was determined for a mixed culture (<i>L. plantarum</i> + <i>S. xylosus)</i>. Correlation analysis showed that the effects of slow ripening and mixed culture use were more pronounced in terms of volatile compound content. Although the effect of fat type on volatile compounds was quite limited compared to other factors, correlation analysis showed that STF had a different volatile compound profile.