# Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles
## 3 Results and Discussion
### Electronic Tongue Analysis  
As illustrated in Figure 2A, the taste properties of dry sausages changed significantly after 12 days of fermentation (\(p<0.05\)), compared to those of the CR treatment on day 0, with increases in sourness, unami, and saltiness, and decreases in bittermess, aftertaste-B, and richness. The astringency and aftertaste-A (aftertaste-astringency) remained nearly unchanged compared to those of the CR treatment on day 0. The increase in sourness can be explained by the acid production via the carbohydrate metabolism of LAB in sausages, which was consistent with the pH results [33]. Moreover, the DH treatment had a higher response value for saltiness than the CR treatment, but lower than the CT treatment on day 12 (\(p<0.05\)). Further, the saltiness response value of the PK treatment on day 12 reached a similar level to that of the CT treatment on day 12 (\(p>0.05\)), indicating that _P. kudriavzewii_ and _D. hansenii_ could enhance the saltiness of reduced-salt dry sausages. This saltiness enhancement was also observed by [PERSON] et al. [45] when Iberian cured pork loin was inoculated with _D. hansenii_, which was explained by the ability of _D. hansenii_ to accumulate high amounts of sodium from the environment without becoming intoxicated [41]. Additionally, the umami response value of the PK treatment on day 12 was higher than that of the CR treatment on day 12, indicating that _P. kudriavzewii_ could \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sensor Name** & **CT-0d** & **CT-12d** & **CR-12d** & **PK-12d** & **TD-12d** & **DH-12d** \\ \hline W1C & 0.14 \(\pm\) 0.04 b & 0.33 \(\pm\) 0.07 a & 0.30 \(\pm\) 0.06 a & 0.31 \(\pm\) 0.02 a & 0.39 \(\pm\) 0.05 a & 0.33 \(\pm\) 0.02 a \\ W5S & 2.11 \(\pm\) 0.13 a & 1.69 \(\pm\) 0.13 b & 1.88 \(\pm\) 0.18 ab & 1.76 \(\pm\) 0.08 ab & 1.73 \(\pm\) 0.20 ab & 1.95 \(\pm\) 0.11 ab \\ W3C & 0.18 \(\pm\) 0.02 c & 0.41 \(\pm\) 0.03 ab & 0.38 \(\pm\) 0.02 ab & 0.35 \(\pm\) 0.02 b & 0.43 \(\pm\) 0.04 a & 0.38 \(\pm\) 0.01 ab \\ W6S & 8.67 \(\pm\) 2.65 a & 3.67 \(\pm\) 0.68 b & 4.22 \(\pm\) 0.72 b & 3.90 \(\pm\) 0.24 b & 3.47 \(\pm\) 0.47 b & 4.20 \(\pm\) 0.27 b \\ W5C & 0.24 \(\pm\) 0.03 c & 0.58 \(\pm\) 0.03 a & 0.53 \(\pm\) 0.03 ab & 0.47 \(\pm\) 0.03 b & 0.58 \(\pm\) 0.04 a & 0.53 \(\pm\) 0.01 ab \\ W1S & 79.95 \(\pm\) 0.12 a & 20.70 \(\pm\) 0.64 e & 22.53 \(\pm\) 0.19 d & 27.03 \(\pm\) 0.13 b & 19.56 \(\pm\) 0.29 f & 25.50 \(\pm\) 0.16 c \\ W1W & 2.42 \(\pm\) 0.25 ab & 1.72 \(\pm\) 0.11 c & 1.84 \(\pm\) 0.12 c & 1.78 \(\pm\) 0.07 c & 1.77 \(\pm\) 0.10 c & 1.93 \(\pm\) 0.06 b \\ W2S & 13.18 \(\pm\) 4.06 a & 4.56 \(\pm\) 0.73 b & 5.13 \(\pm\) 0.71 b & 5.26 \(\pm\) 0.48 b & 4.09 \(\pm\) 0.5 b & 4.87 \(\pm\) 0.24 b \\ W2W & 0.76 \(\pm\) 0.02 a & 0.73 \(\pm\) 0.02 abc & 0.70 \(\pm\) 0.01 bc & 0.75 \(\pm\) 0.02 ab & 0.72 \(\pm\) 0.01 abc & 0.69 \(\pm\) 0.01 c \\ W3S & 3.40 \(\pm\) 0.31 a & 1.62 \(\pm\) 0.07 b & 1.80 \(\pm\) 0.10 b & 1.88 \(\pm\) 0.08 b & 1.68 \(\pm\) 0.10 b & 1.82 \(\pm\) 0.06 b \\ \hline \hline \end{tabular}
\begin{tabular}{c c c c c c} \hline \hline
**Different** & **t**overtaste (a–f) within a row indicate significant differences among the different treatments (\(p<0.05\)), CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + _P. kudriavzewii_; TD: 1.75% NaCl + _T. deltrackii_; DH: 1.75% NaCl + _D. hansenii_.  
\end{table} 
Table 4: Response values of electronic nose sensors of the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12.  
also enhance umami. This was probably due to the presence of umami amino acids and 5\({}^{\prime}\) nucleotides in yeast strains [46]. PCA was further performed using the data obtained from the electronic tongue analysis of the dry sausages. PC1 and PC2 explained 58.3% and 36.2% of the total variance, respectively, as illustrated in Figure 2B. The CT and CR treatments at day 0 were clustered  
Figure 1: Principal component analysis of electronic nose data for the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12.