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| Current Status of Studies on Spices Effect on the Flavor of Fermented Sausages |
| ZHANG Gensheng, YU Min, CHENG Jianbo, DING Xiaojun |
| College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract Spices greatly contribute to the flavor of fermented sausages. This paper expounds the direct contribution of flavor compounds of spices to the flavor of fermented sausages and the effect of spices on microbes in fermented sausages and consequently on its flavor characteristics. At the same time, future directions for research on the mechanism of action of spices in fermented sausages are discussed, which will provide valuable references for the development and research of highquality fermented meat products.
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