Microorganisms contribute to the generation of flavour compounds
by themicrobial degradation of amino acids and fatty acids.Degradation
reactions are transamination and further decarboxylation of amino
acids (branched, aromatic and linear) which result in their respective
aldehydes, alcohols or acids that impart aroma notes to the sausages
(Ordoñez and de La Hoz, 2007).