Table 4.
Response values of electronic nose sensors of the control and reduced-salt dry sausages with and without yeast inoculation on days 0 and 12.
| Sensor Name | CT-0d | CT-12d | CR-12d | PK-12d | TD-12d | DH-12d |
|---|---|---|---|---|---|---|
| W1C | 0.14 ± 0.04 b | 0.33 ± 0.07 a | 0.30 ± 0.06 a | 0.31 ± 0.02 a | 0.39 ± 0.05 a | 0.33 ± 0.02 a |
| W5S | 2.11 ± 0.13 a | 1.69 ± 0.13 b | 1.88 ± 0.18 ab | 1.76 ± 0.08 ab | 1.73 ± 0.20 ab | 1.95 ± 0.11 ab |
| W3C | 0.18 ± 0.02 c | 0.41 ± 0.03 ab | 0.38 ± 0.02 ab | 0.35 ± 0.02 b | 0.43 ± 0.04 a | 0.38 ± 0.01 ab |
| W6S | 8.67 ± 2.65 a | 3.67 ± 0.68 b | 4.22 ± 0.72 b | 3.90 ± 0.24 b | 3.47 ± 0.47 b | 4.20 ± 0.27 b |
| W5C | 0.24 ± 0.03 c | 0.58 ± 0.03 a | 0.53 ± 0.03 ab | 0.47 ± 0.03 b | 0.58 ± 0.04 a | 0.53 ± 0.01 ab |
| W1S | 79.95 ± 0.12 a | 20.70 ± 0.64 e | 22.53 ± 0.19 d | 27.03 ± 0.13 b | 19.56 ± 0.29 f | 25.50 ± 0.16 c |
| W1W | 2.42 ± 0.25 ab | 1.72 ± 0.11 c | 1.84 ± 0.12 c | 1.78 ± 0.07 c | 1.77 ± 0.10 c | 1.93 ± 0.06 bc |
| W2S | 13.18 ± 4.06 a | 4.56 ± 0.73 b | 5.13 ± 0.71 b | 5.26 ± 0.48 b | 4.09 ± 0.5 b | 4.87 ± 0.24 b |
| W2W | 0.76 ± 0.02 a | 0.73 ± 0.02 abc | 0.70 ± 0.01 bc | 0.75 ± 0.02 ab | 0.72 ± 0.01 abc | 0.69 ± 0.01 c |
| W3S | 3.40 ± 0.31 a | 1.62 ± 0.07 b | 1.80 ± 0.10 b | 1.88 ± 0.08 b | 1.68 ± 0.10 b | 1.82 ± 0.06 b |
Different lowercase letters (a–f) within a row indicate significant differences among the different treatments (p < 0.05). CT: 2.50% NaCl; CR: 1.75% NaCl; PK: 1.75% NaCl + P. kudriavzevii; TD: 1.75% NaCl + T. delbrueckii; DH: 1.75% NaCl + D. hansenii.