Editing Salami (section)

==Properties==
The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production.<ref name=":8">{{Cite journal |last1=van Schalkwyk |first1=D.L. |last2=McMillin |first2=K.W. |last3=Booyse |first3=Mardé |last4=Witthuhn |first4=R.C. |last5=Hoffman |first5=L.C. |date=May 2011 |title=Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (''Antidorcas marsupialis''), gemsbok (''Oryx gazella''), kudu (''Tragelaphus strepsiceros'') and zebra (''Equus burchelli'') harvested in Namibia |journal=Meat Science |volume=88 |issue=1 |pages=36–44 |doi=10.1016/j.meatsci.2010.11.028 |pmid=21185658}}</ref> The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions.<ref name=":8" /> The characteristic fermented meat flavor is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture.<ref name=":8" /> Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds.<ref name=":3" /> The flavor itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are a result of enhancers and synergists.<ref name=":8" />

When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of [[Phenols|phenolic]] compounds, which slow fat oxidation.<ref name=":8" /> The pyrolysis of [[cellulose]] and [[hemicellulose]]s in the salami casing produces carbonyls, which develop the color of the meat.<ref name=":8" />

More than 400 volatile compounds have been identified in different types of dry-fermented sausages.<ref name=":9" /> For example, the organic compounds identified in Hungarian salami produced the dominant flavors of smokiness, sweetness, pungency, sourness, and  cloves;  secondary flavors included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness.<ref name=":9" /> Some minor flavors included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla.<ref name=":9" /> The overall smoky note is the result of numerous phenols.<ref name=":9" /> Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product.<ref name=":9" />