Abstract:

The changes in taste-active compounds such as FAA, peptides and nucleotide in Italian fermented sausage during
processing and storage were explored. Results showed that NT and GT＋NT significantly reduced the content of total FAA,
however, which was not affected by GT alone. NT and GT＋NT significantly inhibited the production of umami amino acids,
such as Glu and Asp, and bitter amino acids such as Leu, Val and Ile, while GT had no significant effect on the generation
of Asp. All treatments significantly inhibited sweet amino acid such as Ala and Gly. GT, NT and GT＋NT significantly
inhibited the production of total peptides, and GT had a stronger effect. The content of total flavor-active nucleotides revealed
a significant increase during processing and storage. GT could significantly promote the increase of GMP and IMP, whereas
NT and GT＋NT did not affect the nucleotides.

Key words: Italian fermented sausage, green tea extract, sodium nitrite, FAA, peptide, nucleotide