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Digital.CSIC. Repositorio Institucional del CSIC

oai:digital.csic.es:10261/342323

Excel file including volatile compounds data in abundance units and in ng/g of sample, calculated odor actcvity values (OAV) and microbial data as log cfu/g of analyzed samples., This study assessed the effect of replacing pork lard with coconut oil and Debaryomyces hansenii inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrometry were used to assess yeast growth and volatile production, respectively. Yeast growth was confirmed until 28 d, although the volatile profile changed until 39 d. Forty-three volatiles were quantified, and their odor activity values (OAVs) were calculated. The presence of fat and yeasts contributed to differences in volatiles. In pork lard models, a delayed formation of lipid-derived aldehyde compounds was observed, whereas in coconut oil models, the generation of acid compounds and their respective esters was enhanced. Yeast activity affected amino acid degradation, which produced an increase in branched-chain aldehydes and alcohols. The aroma profile in the coconut models was influenced by hexanal, acid compounds, and their respective esters, whereas in pork lard models, aroma was affected by methional (musty, potato) and 3-methylbutanal (green, cocoa). The yeast inoculation contributed to the generation of 3-methylbutanoic acid (cheesy) and phenylethyl alcohol (floral). The type of fat and yeast inoculation produced a differential effect on the aroma., This research was funded by MCIU/AEI/10.13039/501100011033 (Grants PID2021-122581OB-100 and CEX2021-001189-S) from Spain, and financial support was given to Lei Li from the Henan University of Animal Husbandry and Economy in China., Peer reviewed