{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T04:29:20Z","timestamp":1789273760154,"version":"build-2803163510"},"reference-count":38,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T00:00:00Z","timestamp":1756166400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["2024YFHZ0113"],"award-info":[{"award-number":["2024YFHZ0113"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004829","name":"Science and Technology Department of Sichuan Province","doi-asserted-by":"publisher","award":["19R-08"],"award-info":[{"award-number":["19R-08"]}],"id":[{"id":"10.13039\/501100004829","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Meat Processing Key Laboratory of Sichuan Province","award":["2024YFHZ0113"],"award-info":[{"award-number":["2024YFHZ0113"]}]},{"name":"Meat Processing Key Laboratory of Sichuan Province","award":["19R-08"],"award-info":[{"award-number":["19R-08"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Metabolites"],"abstract":"<jats:p>Objectives: The primary objective of this study was to investigate the effects of Macrococcus caseolyticus isolated from Chinese bacon on the quality of Chinese-style sausages. Methods: The physicochemical properties and volatile flavor compounds (VOCs) of sausages inoculated with M. caseolyticus at different concentrations (105, 106, and 107 CFU\/g) were investigated. VOCs were detected using gas chromatography\u2013ion mobility spectrometry (GC-IMS). Results: The sausages inoculated with M. caseolyticus showed progressive decreases in Aw, total volatile base nitrogen (TVB-N), malondialdehyde and carbonyl content during fermentation compared to the control sausage. A total of 90 VOCs were identified based on GC-IMS analysis, including 20 esters, 17 aldehydes, 22 alcohols, 12 ketones, 5 acids compounds, and 14 other compounds. M. caseolyticus-inoculated sausages exhibited elevated levels in alcohols and aldehydes, while the content of ketones was reduced compared to the control sausage. Multivariate statistical analysis indicated the significant differences in volatile flavor profiles among the sample and control sausages. Notably, seven VOCs in sausages, including 1-octen-3-ol, isoamyl alcohol, heptanal, hexanal, methyl 2-methylbutyrate, ethyl isovalerate and 2-pinene, were identified as the key aroma compounds (ROAV \u2265 1). Conclusions: The fermented sausages inoculated with different concentrations of M. caseolyticus exhibited significant differences in VOCs. This study provides the support for employing M. caseolyticus to improve the overall quality and flavor profile of Chinese-style sausage.<\/jats:p>","DOI":"10.3390\/metabo15090570","type":"journal-article","created":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T14:18:49Z","timestamp":1756217929000},"page":"570","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Effects of Macrococcus caseolyticus on the Volatile Flavor Substances of Chinese-Style Sausage"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-6428-8548","authenticated-orcid":false,"given":"Yuanqing","family":"Gu","sequence":"first","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-9844-490X","authenticated-orcid":false,"given":"Xinya","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Mao","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Nie","sequence":"additional","affiliation":[{"name":"College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3486-1936","authenticated-orcid":false,"given":"Chenglin","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qin","family":"Zou","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-2116-9106","authenticated-orcid":false,"given":"Qiqi","family":"Luo","sequence":"additional","affiliation":[{"name":"College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yudi","family":"Zeng","sequence":"additional","affiliation":[{"name":"College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1593-7376","authenticated-orcid":false,"given":"Luca","family":"Laghi","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7932-6692","authenticated-orcid":false,"given":"Gianfranco","family":"Picone","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0460-777X","authenticated-orcid":false,"given":"Zhiping","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"College of Chemical Engineering, Sichuan University of Science and Technology, Zigong 643000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"136297","DOI":"10.1016\/j.foodchem.2023.136297","article-title":"Microbiota dynamics and volatile metabolite generation during sausage fermentation","volume":"423","author":"Ma","year":"2023","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"112627","DOI":"10.1016\/j.lwt.2021.112627","article-title":"The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage","volume":"154","author":"Xuping","year":"2022","journal-title":"LWT"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"116995","DOI":"10.1016\/j.lwt.2024.116995","article-title":"Effects of compound fermentation of lactic acid bacteria IMAUJBP3 and IMAUJBR3 on the characteristic flavors and metabolites of mutton fermented sausages","volume":"212","author":"Han","year":"2024","journal-title":"LWT"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Mohamed, M., Gil, H., YoungSu, S., and Inmyoung, P. 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