The reduction of ingoing amounts of nitrate and nitrite in dry fermented sausages was studied together with the impact of Debaryomyces hansenii inoculation on aroma generation. Three different formulations of sausages were manufactured: control (C), reduced in nitrate and nitrite ingoing amounts (R) and reduced R inoculated with D. hansenii (RY). Changes in physicochemical and microbiological parameters, volatile compounds and aroma were investigated at different drying times. Nitrite/nitrate reduction did not seem to affect microbial growth but affected their metabolic activity. Moreover, nitrite/nitrate reduction decreased lipid oxidation and generation of derived volatile compounds. Yeast inoculation limited lipid oxidation and prevented nitrite oxidation. Sausage aroma profile was positively affected by D. hansenii inoculation which contributed to the generation of potent aroma compounds like ethyl ester compounds and 3-methylbutanal. Long drying time impacted sausage aroma profile as well as yeast metabolism. Yeast inoculation counteracted the negative influence of nitrite/nitrate reduction due to its antioxidant capacity, aroma generation and hindered nitrite oxidation.

迁入在干燥发酵香肠硝酸盐和亚硝酸盐的量的减少与冲击一起研究汉逊德巴利酵母接种上香气产生。制造了三种不同的香肠配方：对照 (C)、减少硝酸盐和亚硝酸盐进入量 (R) 和减少 R 接种汉森氏酵母(RY)。研究了不同干燥时间下物理化学和微生物参数、挥发性化合物和香气的变化。亚硝酸盐/硝酸盐的减少似乎不会影响微生物的生长，但会影响它们的代谢活动。此外，亚硝酸盐/硝酸盐还原减少了脂质氧化和衍生挥发性化合物的产生。酵母接种限制脂质氧化并防止亚硝酸盐氧化。香肠香气特征受D. hansenii 的积极影响接种有助于产生有效的香气化合物，如乙酯化合物和 3-甲基丁醛。干燥时间长会影响香肠香气特征以及酵母代谢。由于其抗氧化能力、香气产生和受阻的亚硝酸盐氧化，酵母接种抵消了亚硝酸盐/硝酸盐还原的负面影响。