Important Aroma Compounds in Salami and Correlations with Biogenic Amines

During the fermentation of salami, both added and endogenous microorganisms have an influence on the formation of desired or undesired compounds like odorants or biogenic amines. In the present study, the key aroma compounds of a Hungarian winter salami were characterized. By application of the concept of molecular science acetic acid, acetaldehyde and 3-(methylthio)propanal were revealed as the most important aroma compounds. In addition, the formation of biogenic amines and their corresponding Strecker-aldehydes were quantified in model salamis during fermentation. After 21 days the concentrations of the biogenic amines increased between 1.5- and 600-fold, while the concentrations of the Strecker-aldehydes increased only five-fold.