Evolution of free amino acids and volatile compounds in dry-cured fermented 'salchichón' sausages superficially inoculated with different molds.

BACKGROUND: Surface molds contribute to flavor development in dry-cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free amino acids and volatile compounds in dry-cured fermented sausages during ripening. RESULTS: Sausages were surface-inoculated with individual mold species and ripened for 31 days, using uninoculated sausages as controls. Free amino acids and volatile compounds were analyzed by high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS), respectively. Mold inoculation significantly affected amino acid metabolism and volatile profiles. Control and A. oryzae-inoculated sausages showed the highest total free amino acid concentrations at the end of ripening, whereas P. camemberti, P. roqueforti, and P. nalgiovense exhibited lower levels, indicating enhanced amino acid catabolism. Distinct volatile patterns were observed among treatments. Penicillium nalgiovense promoted methyl ketone formation, and A. oryzae favored ester accumulation. Penicillium roqueforti increased aldehyde and alcohol production associated with lipid oxidation and microbial metabolism. CONCLUSION: Surface mold inoculation modulated both free amino acid composition and volatile compound generation during sausage ripening. Although P. camemberti, P. roqueforti, and P. nalgiovense promoted amino acid catabolism and the formation of distinctive aroma compounds, A. oryzae maintained higher amino acid levels and enhanced ester production. These findings demonstrate the potential of selected molds as technological tools for directing flavor development and creating differentiated sensory profiles in dry-cured fermented sausages. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.