Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

Traditional fermented meat sausages are produced around the world due to their convenience and sensory characteristics which are responsible for their high acceptability. They constitute a cultural heritage as shown by the high diversity of products around the world. Recent trends are addressing issues regarding innovation in their formulation by reduction of salt, fat and additives (curing salts). However, the current trend towards a reduction...