# Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles
###### Abstract  
The effects of different yeast strains including _Pichia kudriuzvevii_, _Toraluspora delbruuckii_, and _Debaryomyces hunsenii_ on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of _P. kudriuzvevii_ and _D. hunsenii_ compensated for the lack of saltiness and umami tastes of reduced-salt sausages. Furthermore, inoculation of _P. kudriuzvevii_ and _T. delbruucki_ resulted in an odour profile in the reduced-salt dry sausages that was similar to traditional dry sausages. According to the volatile analysis, the contents of certain alcohols, acids, esters and terpen were higher in the inoculated sausages. Finally, the sensory evaluation indicated that the inoculation of _P. kudriuzvevii_ and _D. hunsenii_ contributed positively to the aroma and saltiness of reduced-salt dry sausages. In conclusion, _P. kudriuzvevii_ and _D. hunsenii_ can be employed as effective starter cultures to compensate for the flavour deficiencies of reduced-salt dry sausages.  
dry sausage; salt reduction; yeast inoculation; flavour compensation; taste profile +
Footnote †: journal: _foods_  
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some fungi, such as yeasts also play a crucial role in fermented meat products. The yeast genera most frequently found in fermented meat products include _Debaryomyces_, _Candida_, _Trichospora_, _Pichia_, _Rlodotorula_, _Yarrowia_, and _Cryptococcus_[17]. The quality of dry sausages can be enhanced through increasing pH via lactic acid utilization by yeast metabolism, stabilising the cured colour via antioxidant enzymes of yeasts [18; 19], and promoting the flavour formation via the esterase and lipolytic and proteolytic enzymes of yeasts [20]. Further, yeast inoculation prevents the proliferation of harmful microorganisms, as well as mycotoxin accumulation [21]. Therefore, yeast strains could potentially compensate for the quality defects of reduced-salt dry sausages.  
The flavour profile of dry sausages, including taste and odour properties, is a crucial indicator of their sensory characteristics. Free amino acids (FAAs), peptides, and organic acids, which originate from proteolysis and carbohydrate metabolism, play an important role in the taste and odour development of meat products [22]. Particularly, some FAAs and peptides provide saltiness and umami, and thus, may enhance the taste properties of reduced-salt dry sausages. In addition, the taste compensation role of some LAB strains has been confirmed in reduced-salt dry sausages [23]. Therefore, we hypothesised that yeasts could compensate for the flavour deficiencies of reduced-salt dry sausages.  
In our previous study, 46 yeast strains were isolated from traditional dry sausages collected from Northeast China [24]. This type of dry sausage is a small calibre sausage subjected to a fast fermented process (approximately 12 days) and can be consumed after cooking. After evaluation, three strains (_Pichia kudriavzevii_, _Torulspora delbrueckii_, and _Debaryomyces hansenii_) with excellent fermentation capabilities and flavour formation potential were selected for further characterization [25]. The effects of yeast inoculation on the physical, microbial, and quality characteristics of salt-reduced dry sausages were then investigated. The taste and odour properties of the resulting sausages were analysed via electronic tongue, electronic nose, and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) in combination with partial least squares-discriminant analysis (PLS-DA) to evaluate the flavour compensation role of these yeast strains. This work will provide excellent starter cultures that can improve the quality and flavour characteristics of reduced-salt dry sausages.