Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*

Ewelina Węsierska; Małgorzata Pasternak; Katarzyna Niemczyńska-Wróbel; Robert Gąsior; Krzysztof Wojtycza; Jacek Słupski

doi:10.2478/aoas-2025-0072

Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*

Volume 26 (2026): Issue 1 (January 2026)

By: Ewelina Węsierska , Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior , Krzysztof Wojtycza and Jacek Słupski

Open Access

|Jan 2026

Figures & Tables

Table 1.

Technology of dry fermented sausages

Basic raw material (per 100 kg)
Meat and fat raw materials	Quantities	Grinding
Polish Red or White-Backed cattle breeds beef class I	70 kg	20±5 mm
Pork bacon without bones	30 kg	20±5 mm
Spices, additives (per 100 kg of basic raw material)
Curing salt	2.4 kg
Ground black pepper, sugar, sweet red pepper	each 0.3 kg
White or black fermented garlic	0.3 kg
Auxiliary materials (per 100 kg of basic raw material)
Vapour-permeable casing fibrous 55 mm	70 m
Summary	103.6 kg	pre-ripening mass
	73 kg	mass of product
	1.54%	machine losses
	28.43%	losses due to drying

Table 2.

Influence of breed and ripening time on profile of saturated fatty acids of dry fermented sausages made from meat of native cattle breeds

SFA	Breed (B)		Ripening time (T)				Garlic (G)		Interactions
(%)	PR	WB	0	2	4	6	w	b	B×T	B×G	G×T	B×T×G
10:0	0.068	0.067	0.059 a	0.066 b	0.072 c	0.073 c	0.067	0.069			^**	^*
12:0	0.068	0.069	0.063 a	0.069 b	0.070 b	0.073 b	0.067 a	0.070 b			^**
14:0	1.519	1.522	1.448 a	1.494 a	1.551 b	1.590 b	1.507	1.534			^*
15:0	0.059 a	0.052 b	0.049 a	0.048 a	0.057 b	0.068 c	0.054	0.057	^**	^**	^*	^*
16:0	29.848	29.444	30.812 a	29.607 b	29.149 b	29.018 b	30.181a	29.112 b	^**		^**	^*
17:0	0.293 a	0.282 b	0.319 a	0.298 b	0.279 c	0.254 d	0.291 a	0.284 b	^**		^*	^*
18:0	15.973	15.707	17.144 a	16.029 b	15.419 c	14.768 d	16.138 a	15.542 b	^**	^**	^**	^**
20:0	0.162 a	0.156 b	0.171 a	0.159 b	0.153 c	0.153 c	0.161	0.158	^**

Explanatory notes: PR – Polish Red cattle breed; WB – White-Backed cattle breed; w/b – white/black garlic; a, b – different letters in the rows indicate significant differences between the means at P<0.05;

* significant interaction at P<0.05;

** significant interaction at P<0.01.

Table 3.

Influence of breed and ripening time on profile of monounsaturated fatty acids of dry fermented sausages made from meat of native cattle breeds

MUFA	Breed (B)		Ripening time (T)				Garlic (G)		Interactions
(%)	PR	WB	0	2	4	6	w	b	B×T	B×G	G×T	B×T×G
14:1n-5	0.020	0.020	0.014 a	0.016 ab	0.020 b	0.031 c	0.018 a	0.022 b		**	**	**
16:1n-7	2.522	2.532	2.347 a	2.458 b	2.629 c	2.674 c	2.493 a	2.561 b		*
18:1n-9	40.619	40.950	38.761 a	40.697 b	41.103 b	42.579 c	40.113 a	41.457 b	**	**	**	**
18:1n-7	2.256 a	2.175 b	2.089 a	2.154 a	2.277 b	2.342 b	2.197	2.235	*	**
20:1n-11	0.715 a	0.748 b	0.681 a	0.731 b	0.754 b	0.757 b	0.722 a	0.740 b		**		*

[i] Explanations as in Table 2.

Table 4.

Influence of breed and ripening time on profile of polyunsaturated fatty acids of dry fermented sausages made from meat of native cattle breeds

PUFA (%)	Breed (B)		Ripening time (T)				Garlic (G)		Interactions
PUFA (%)	PR	WB	0	2	4	6	w	b	B×T	B×G	G×T	B×T×G
18:2n-6 (LA)	4.146 a	4.354 b	4.106 a	4.229 ab	4.426 b	4.239 ab	4.096 a	4.404 b	**	**	**	*
18:3n-6 (GLA)	0.034 a	0.031 b	0.038 a	0.032 b	0.030 b	0.031 b	0.033	0.032	*	**	*	*
18:3n-3 (ALA)	0.214	0.218	0.217	0.218	0.217	0.212	0.210 a	0.222 b		**	**	**
18:2 9-cis11-trans (CLA)	0.046	0.044	0.041 a	0.042 a	0.045 a	0.051 b	0.043 a	0.047 b
20:3n-6 (DGLA)	0.026	0.034	0.024 a	0.027 a	0.028 a	0.042 b	0.032 a	0.029 b	**	**	**	**
20:4 n-6 (AA)	0.084	0.092	0.078 a	0.088 ab	0.090 ab	0.096 b	0.082 a	0.095 b	**		**	*
20:4n-3 (ETA)	0.037 a	0.042 b	0.036 a	0.039 a	0.044 b	0.039 a	0.037 a	0.041 b
20:5n-3 (EPA)	0.014 a	0.011 b	0.013 a	0.013 ab	0.014 a	0.011 b	0.013	0.012	*	*
22:6n-3 (DHA)	0.010	0.011	0.009 a	0.009 a	0.011 ab	0.013 b	0.010	0.011		*

[i] Explanations as in Table 2.

Table 5.

Lipid quality indicators and TBA index of 6-week ripened dry fermented sausages

	Σ n-3	Σ n-6	n-6/n-3	UFA/SFA	PUFA/SFA	AI	TI	h/H	TBARS (mg MDA/kg)
PRw	0.32	4.27	13.34	0.89	9.94	0.97	1.71	1.51	0.341 a
PRb	0.37	4.60	12.43	0.88	9.26	0.96	1.68	1.53	0.338 a
WBw	0.31	4.43	14.29	0.85	9.21	0.93	1.61	1.56	0.369 b
WBb	0.32	4.72	14.75	0.83	8.61	0.90	1.71	1.60	0.334 a
WBb	0.32	4.72	14.75	0.83	8.61	0.90	1.71	1.60	0.334 a

[i] Explanatory notes: PRw/b – dry fermented sausages from the meat of the Polish Red cattle breed with the addition of white/black garlic; WBw/b – dry fermented sausages from the meat of the White-Backed cattle breed with the addition of white/black garlic; AI – atherogenic index; TI – thrombogenic index; h/H – hypocholesterolemic/hypercholesterolemic index; TBA – thiobarbituric acid index; MDA – malondialdehyde; a, b – different letters in the columns indicate statistically significant differences between the means at P<0.05.

Table 6.

Influence of breed and ripening time on profile of acids, aldehydes, ketones, alcohols and nitrogen-containing compounds of dry fermented sausages made from meat of native cattle breeds (odour impression according to Flavornet; The Good Scents Company; Resconi et al., 2010; Dunkel et al., 2014)

Volatile compound	Breed (B)		Ripening time in weeks (T)				Garlic (G)		Interactions				Probable origin (scent)
(consensual ng/g based on methyl caproate added to the sample)	PR	WB	0	2	4	6	w	b	B×T	B×G	G×T	B×T×G	Probable origin (scent)
Isobutyric acid	28.49 a	23.74 b	62.47 a	61.35 a	67.44 b	13.19 c	27.44 a	24.78 b	^**	^**	^**	^**	Butyric acid fermentation
Benzeneacetaldehyde	22.84	22.05	6.05 a	36.48 b	27.71 c	19.54 c	22.31	22.58					Ethanol derivative (almond)
2-decenal	11.56	10.14	8.56 a	11.27 b	11.60 b	11.95 b	11.67	10.02		^*	^*	^*	Ethanol derivative (phenol)
Acetaldehyde	19.87	16.96	11.62 a	20.69 bc	24.17 b	17.16 c	17.35	19.47					Ethanol derivative (apple)
2-nonenal	35.29	30.52	32.34	32.58	32.55	34.14	37.12 a	28.68 b				^**	Rancidity (fat, grass, elderly)
2,3-octanedione	71.00 a	46.86 b	62.38	47.54	63.30	62.50	52.82	65.04	^*	^**	^**		Yeast fermentation (butter)
3,5-octadien-2-one	15.69	15.12	5.42 a	13.35 b	31.09 c	11.74 b	12.91 a	17.89 b	^*		^**	^**	Rancidity (fruits, grass)
1-hydroxy-2-propanone	1.13	0.86	0.912 a	0.43 b	0.46 b	2.16 b	0.88	1.10		^**		^**	Rancidity (roasted caramel)
1-octen-3-one	5.82	4.83	3.08 a	5.08 b	7.21 c	5.92 bc	5.65	5.00		^*		^**	Rancidity, spices (mushrooms)
2,3-dimethyl-2-cyclopenten-1-one	6.44 a	4.85 b	1.50 a	7.18 b	5.95 b	7.95 b	4.77 a	6.53 b		^**			Rancidity (caramelised sugar)
Ethanol	427.79 a	341.67 b	228.16 a	375.56 b	549.54 c	385.65 b	354.84	414.62		^**		^*	Yeast fermentation (alcohol)
4-hydroxy-4-methyl-2-pentanone	38.66 a	22.13 b	14.41 a	59.50 b	35.45 c	12.23 a	25.54	35.25					Acetone derivative (mild mint)
2-methylpyridine	1.67	1.43	1.07 a	1.71 b	1.17 a	2.25 c	1.48	1.61		^*	^**	^**	Pyridine derivative (tart hazelnut)

* significant interaction at P<0.05;

** significant interaction at P<0.01.

Table 7.

Influence of breed and ripening time on profile of esters, terpenes, sulphur compounds and hydrocarbons of dry fermented sausages made from meat of native cattle breeds (odour impression according to Flavornet; The Good Scents Company; Resconi et al., 2010; Dunkel et al., 2014)

Volatile compound	Breed (B)		Ripening time in weeks (T)				Garlic (G)		Interactions				Probable origin (scent)
(consensual ng/g based on methyl caproate added to the sample)	PR	WB	0	2	4	6	w	b	B×T	B×G	G×T	B×T×G
Ethyl propanoate	4.55	3.46	1.43 a	5.01 b	5.68 b	3.89 ab	3.15	4.86					Esterification of ethanol and propionic acid (pineapple)
Ethyl lactate	48.92 a	32.25 b	16.28 a	32.67 b	52.10 c	61.29 c	35.06 a	46.11 b	*	**	**		Esterification of ethanol and lactic acid (creamy, butter, fruity)
Ethyl isovalerate	28.61 a	15.83 b	12.06 a	27.43 b	27.94 b	21.44 b	19.15	25.29			**	**	Esterification of ethanol and isovaleric acid (fruity)
Caryophyllene	19.87 a	16.96 b	11.62	20.69	24.17	17.16	136.11	190.50		**			Spices (pepper, citrus)
α-terpineol	5.97 a	4.35 b	7.00 a	4.81 b	3.36 c	5.49 b	5.31	5.01	**	**	*	*	Pepper (pepper, terpenes, tropical)
Methyl thiirane	83.52 a	27.84 b	146.63 a	25.36 b	12.88 b	37.84 b	90.31 a	21.05 b	**	**	**	**	Garlic (solvent, apples)
Dimethyl sulfone	2.10 a	0.91 b	0.57 a	1.57 b	1.93 b	1.96 b	0.90 a	2.12 b		**		**	Garlic (pungent)

[i] Explanations as in Table 6.

PCA-LDA scatter plot for spontaneously fermented sausages at 0, 2, 4, and 6 weeks of ripening times, derived from fatty acids and volatile compounds data

PCA-LDA scatter plot for spontaneously fermented sausages from Polish Red (PR) and White-Backed (WB) native cattle breeds, utilizing data on fatty acids and volatile compounds

PCA-LDA scatter plot for spontaneously fermented sausages from Polish Red and White-Backed native cattle breeds, incorporating white (W) and black (B) garlic, utilising data on fatty acids and volatile compounds

Table 8.

Influence of breed and white/black garlic addition on sensory properties of dry fermented sausages made from meat of native cattle breeds

Properties	Breed (B)		Garlic (G)		Interaction
Properties	PR	WB	w	b	B × T
Overall appearance	4.29	4.42	4.29	4.42
Colour	4.08	4.00	3.88 a	4.21 b	^**
Structure in cross-section	4.42	4.50	4.29 a	4.63 b
Odour intensity	4.38	4.25	4.25	4.38
Odour desirability	4.46	4.25	4.33	4.38	^*
Tenderness	4.29	4.42	4.29	4.42
Juiciness	4.50	4.63	4.38 a	4.75 b
Saltiness	4.00	3.83	3.83	4.00
Flavour intensity	4.33	4.25	4.13	4.46
Flavour desirability	4.38	4.42	4.25	4.54

Explanatory notes: PR – Polish Red cattle breed; WB – White-Backed cattle breed; Garlic w/b – white/black; a, b – different letters in the rows indicate significant differences between the means at P<0.05;

* significant interaction at P<0.05;

** significant interaction at P<0.01.

References

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DOI: https://doi.org/10.2478/aoas-2025-0072 | Journal eISSN: 2300-8733 (formerly 1642-3402) | Journal ISSN: 1642-3402

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Language: English

Page range: 409 - 419

Submitted on: Jun 18, 2024

Accepted on: Jun 12, 2025

Published on: Jan 30, 2026

Published by: National Research Institute of Animal Production

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

volatile compounds,

dry fermented sausages,

Related subjects:

© 2026 Ewelina Węsierska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Jacek Słupski, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution 3.0 License.

Volume 26 (2026): Issue 1 (January 2026)

Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*

Figures & Tables

Table 1.

Table 2.

Table 3.

Table 4.

Table 5.

Table 6.

Table 7.

Figure 1.

Figure 2.

Figure 3.

Table 8.

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