cc_byBosse, RamonaWirth, MelanieWeiss, JochenGibis, Monika2024-09-032024-09-032020https://hohpublica.uni-hohenheim.de/handle/123456789/16389https://doi.org/10.1007/s00217-020-03621-wIn this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this context, proteolytic activity, bacterial growth, key volatile compounds and sensory attributes were studied. In conclusion, storage temperature significantly affected the volatile marker compounds. A multiple regression indicated significant effects of seven volatile compounds (acetophenone, benzaldehyde, butanone, 3-methylbutanal, 1-octen-3-ol, nonanal and pentanone) on the overall odor (R2 = 95.9%) and overall flavor (R2 = 81.1%). The sum of the marker volatiles aldehydes, ketones and alcohol increased with rising temperatures and the highest amounts of the odor active 3-methylbutanal up to 155 and 166 ng/g meat were detected in high temperature-stored loins. Moreover, the addition of S. carnosus strain LTH 3838 showed maximum effect at 5 °C-storage temperature in comparison to the control.engNorth European cured loinMeat starter culturesHS-trap GCMeat processing3-MethylbutanalMaturation660Article