Fermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value. Traditional fermented meat products are often produced by natural fermentation, and different fermentation environments lead to variability in the flavor of fermented meat products. Microorganisms, especially common ones such as lactic acid bacteria, staphylococci, yeasts and molds, play a crucial role in the flavor formation of fermented meat products. Microorganisms in fermented meat products can promote the formation of flavor compounds through protein hydrolysis, amino acid and lipid metabolism, fatty acid metabolism, and carbohydrate metabolism. Herein, we review the types and formation mechanism of volatile flavor compounds in fermented meat products, focusing on the metabolic pathways of the major microorganisms (lactic acid bacteria, staphylococci, yeasts and molds) affecting the flavor formation of fermented meat products. Through this review, we hope to provide a theoretical basis for regulating the flavor properties of fermented meat products.

This research aimed to characterize the flavor profiles of dry-fermented sausages from various Chinese regions:Hefei (HF), Harbin (HRB), Huangshan (HS), Suzhou (SZ) and Chengdu (CD) using multivariate analysis. The findings revealed significant differences in the water contents, water activity, pH, L^*, a^*, and b^* values of fermented sausage samples in different regions. The results from electronic tongue confirmed that the SZ and CD samples exhibited significantly higher umami, richness, and saltiness when compared with the other samples. The electronic nose results indicated that sensor W5S exhibited the highest response values for all analyzed samples. A total of 121 volatile compounds were identified in all samples, among which 26 were selected as key volatile compounds. Eucalyptol, neral, and benzaldehyde were identified as the most important volatile compounds in the HRB, SZ, and CD samples, respectively, while (E)-2-nonenal was identified as the most important volatile compound in the HF and HS samples. Partial least squares-discriminant analysis (PLS-DA) revealed that the HS, SZ, and HF samples shared similar aroma characteristics, whereas the HS and HF samples exhibited similar taste profiles. In total, 25 differential volatile compounds were selected using the cutoff of variable importance in projection (VIP) value＞1 and P＜0.05. Furthermore, the correlation analysis between key volatile compounds and taste suggested that 1-octen-3-ol, hexanal, heptanal, and (E)-2-nonenal played critical roles in modulating the taste. These findings provide theoretical guidance for improving the flavor of traditional fermented sausages.

This study investigated the impacts of different intermittent deep fat frying cycles on the physiochemical properties, flavor, and polycyclic aromatic hydrocarbons (PAHs) of fried chicken drumsticks. The results indicated that as frying cycles increased, the water content and L^* value of fried chicken drumsticks decreased (P < 0.05), while pH did not change significantly (P > 0.05). The peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) content of soybean oil increased with the increase in the number of frying cycles (P < 0.05). Eighty-one volatile compounds were detected in all samples, and the total PAHs level in fried chicken increased from 21.44 to 33.55 ng/g as the number of frying cycles increased one to five (P < 0.05). Additionally, correlation analysis indicated that the generation of PAHs had a positive correlation with fat oxidation and pyrazine levels but a negative correlation with hydrocarbon levels. The findings provide a theoretical basis for controlling PAHs formation and improving the quality properties of deep-fried meat products.