摘要：The technological processing required to obtain the end product aims to confer designed organoleptic properties and to achieve chemical and bacterial stabilization. Fermentation is the main process in fermented sausage production. Fermented sausage, during manufacture, undergoes numerous chemical, biochemical and microbiological changes which impart its characteristic flavour. The aim of this article is to explain the compounds responsible for the acid flavour and the formation of them.
