Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.

José María Martín-Miguélez, Josué Delgado, Alberto González-Mohino, Lary Souza Olegario

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

José María Martín-MiguélezHigiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.ORCID 0000-0002-0795-0039

Josué DelgadoHigiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.ORCID 0000-0003-4074-981X

Alberto González-MohinoTecnología de los Alimentos, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.ORCID 0000-0001-9273-9723

Lary Souza OlegarioTecnología de los Alimentos, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially

Indexed as

aroma profilelactic acid bacteriaLacticaseibacillus caseiLatilactobacillus sakeioff-flavor mitigation

Identifiers

PMID41596940

DOI10.3390/foods15020342

PMCPMC12840526

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.